Step 1

Heat peanut oil in a wok over high heat until just smoking. Cook the eggplant, turning occasionally, for 3 minutes or until soft. Transfer to a plate lined with paper towel.

Step 2

Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add chilli flakes and mushroom. Stir-fry for 3 minutes or until mushroom starts to soften. Add the pork mince and stir-fry, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.

Step 3

Add eggplant, stock, soy sauce, sherry and sugar. Simmer, stirring occasionally, for 8-10 minutes or until the mixture thickens. Drizzle over the sesame oil. Top with shallot and season with white pepper. Serve with rice.