Sticky Pork and Eggplant San Choy Bau

Cut eggplant into 2cm pieces. Peel and thinly slice garlic. Thinly slice spring onions, keeping the white and green parts separate. Drain water chestnuts and finely chop. Carefully separate lettuce leaves and finely chop the inner core.

Place hoisin sauce and soy sauce in a bowl and mix to combine

Heat neutral-flavoured oil in a wok or large frypan over medium-high heat. Add eggplant and cook, stirring, for 8 minutes or until golden brown and softened. Remove from pan and set aside.

Wipe out frypan or wok and add pork mince. Cook, breaking up lumps with a wooden spoon, for 4 minutes or until mince is golden. Add sesame oil, garlic and white spring onion and cook for 1 minute or until aromatic.

Add water chestnuts, lettuce core and sauce mixture and cook for a further 2 minutes or until warmed through and pork is coated in sauce.

Gently fold eggplant through pork to warm through. Spoon into lettuce cups. Scatter with green spring onion to serve.