tofu pork and eggplant hotpot

This Chinese inspired dish is a quick alternative to take away. It took me 20 minutes to make this meal.

tofu pork and eggplant hotpot1 eggplant, sliced to large batons
1 tbsp olive oil
1 tbsp sesame oil
1 tbsp ginger, finely grated
1 tbsp garlic, crushed
250 g pork mince
3 tbsp soy sauce
1 tbsp sugar
1 tbsp rice wine vinegar
1 tbsp shou shing wine
1 tsp sambal / chili paste
1 tsp cornflour
250 g firm tofu, drained, cubed
¼ cup shallots (green onion), thinly sliced
rice to serve
coriander leaves to garnish

Put your rice on to cook in your preferred method.
In your wok, add the oils over medium-high heat.
When the oil is becoming hot, add eggplant and stir frequently until soft when pierced and lightly browned, or about 5 minutes. Use tongs to remove the eggplant and place on paper towel.
In the remaining oil in the wok, add ginger and garlic and stir frequently until fragrant.
Add pork mince and stir until crumbled and browned.
In a jug, mix soy sauce, sugar, vinegar, chili paste, cornflour and ¼ cup water.
Pour the sauce mix into the wok and stir until mixture is simmering and beginning to thicken (for about 1-2 minutes).
Gently stir in tofu, eggplant and green onions to heat (for about 1 minute).
Serve with rice and a garnish of coriander.

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