Spicy pork, black bean and eggplant hot pot
1 medium, cut into 2cm pieces
1 medium, finely chopped
2 stick(s), thinly sliced
2 clove(s), crushed
2 tsp, finely grated
Dried chilli flakes
Lean pork mince
Black bean sauce
2 tbs, garlic variety
2 bunch(es), chopped
- Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook eggplant, stirring, in batches, for 2–3 minutes or until browned. Transfer to a plate.
- Reduce heat to medium. Add remaining oil to dish. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic, ginger and chilli and cook, stirring, for 30 seconds or until fragrant. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
- Return eggplant to pan with black bean sauce and 1 cup (250ml) water. Bring to the boil. Bake, covered, for 30 minutes or until pork mixture is thick and eggplant is very tender.
- Meanwhile, boil, steam or microwave choy sum until tender. Drain. Serve hotpot with choy sum.