Step 1

Add the salt to a pot of water. Bring it to a full boil while slicing the eggplant into batons.

Step 2

Put the eggplant into the boiling water. Cover and cook for 3-4 minutes until it becomes soft (but not mushy).

Step 3

Drain in a colander and press gently to remove any excess water.

Step 4

In a bowl, combine all the ingredients for the sauce. Set aside.

Step 5

Pour oil into a hot wok over high heat. Stir in the minced meat. Fry until pale.

Step 6

Add pickled chilli, garlic, ginger and white part of the scallions. Sizzle until fragrant.

Step 7

Stir in the eggplant. Fry until it’s piping hot. Pour in the sauce (stir well beforehand). Stir to coat evenly.

Step 8

Turn off the heat once the sauce thickens. Sprinkle the green part of the scallions. Dish out and serve immediately.