Thai Pork with Eggplant

• ¼ cup light soy sauce
• 1 ½ tbs fish sauce
• 2 tsp caster sugar
• ¼ tsp ground white pepper
• 1 Graffiti eggplant, sliced in half lengthways
• 2 cloves garlic, chopped
• 1 small red chili, seeded and thinly sliced
• 500g pork mince
• Steamed jasmine rice to serve

1. To make the sauce, mix together the soy sauce, oyster sauce and sugar until well combined. Set aside.
2. Using a sharp knife make 1cm deep cuts in the eggplant flesh. Place the eggplant, cut side up, in a bamboo steamer, cover and steam for 20-30 minutes or until tender. Roughly chop.
3. Heat wok over high heat until hot, add the oil and swirl to coat. Add the eggplant and stir-fry for 5 minutes or until golden. Remove eggplant and transfer to a plate.
4. Add the garlic and chili to the wok and stir-fry for 1 minute. Add the pork mince and stir-fry for 5 minutes or until browned.
5. Return eggplant to the wok and add the sauce and coriander. Stir-fry for 2 minutes or until thickened slightly. Serve with steamed rice.