1. Combine soy, fish sauces, sugar and pepper in a small bowl and set aside. 2. Cut eggplant into 1 inch cubes and steam until tender. 3. Heat wok over high heat, add oil and stirfry eggplant until golden. Remove eggplant with slotted spoon and set aside. 4. Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown. 5. Return eggplant (and mushrooms if using) to wok adding the sauce mix and the coriander. 6. Stir fry for 2 minutes until slightly thickened. 7. Serve with jasmine rice or your chosen sides. ---------------------------------------------------------------------------
Nutrition
Ingredients
