4 cloves of garlic - sliced
2 tablespoons of chilli bean sauce
2 tablespoons of oyster sauce
1 teaspoon of sugar
1/2 teaspoon of salt
1 large eggplant, sliced and quartered
1 med char sui chopped 1cm cubes
1/2 onion sliced
In a hot wok, heat some oil and add the onion. stirfry until soften, add chillibean, oyster sugar, and salt. Stir on heat. add chopped charsui, stir and add eggplant, gently stir to combine. Then add stock, just under 1 cup. put a lid on the wok and reduce to a simmer, stir occassionally. Cook until eggplant is just softened.
you can go veggo and ignore the meat, or mince pork, just brown the pork with the sauce before adding the eggplant and stock.