Szechuan Style Eggplants

I posted this on request. I've never made this myself, but have eaten this many times as my grandma loves to cook this. It's wonderful served over steamed rice.

Steps

Cut eggplant into 5cm to 6cm lengths and halve each of these sections.

Deep-fry eggplant pieces in hot oil for two to three minutes till soft.

Remove and drain.

Heat oil in a wok and stir-fry pork and prawns until cooked.

Remove any excess oil.

Add chopped garlic and hot bean paste and stir in wine.

Stir-fry for one to two minutes until aromatic.

Add eggplant and seasoning and stir-fry well.

Mix cornstarch with water , add to the wok.

Stir well , until sauce thickens slightly.

Sprinkle with chopped scallion and serve immediately.

Ingredients

eggplants, ground pork, prawns, oil, hot bean paste, garlic, wine, light soy sauce, worcestershire sauce, sugar, instant chicken bouillon granules, cornstarch, water, scallion