ABBREVIATED - Mix sauce. Fry eggplant until soft. Keep 2T oil. Cook pork 2 min, then garlic, ginger and white part green onion for 30 sec. Cook chilli + broad bean sauce 1 min. Add eggplant and sauce in 2 batches, once thickened, serve!

Sauce - Mix the cornflour and light soy in a jug until lump free. Add the remaining Sauce ingredients and mix to combine. Set aside.

Fry eggplant - Heat oil in a wok on high heat until hot - 180°C/350°F. Add half of the eggplant and fry for around 4 minutes, turning once or twice, until soft all the way through and a bit browned on the surface. Remove with a slotted spoon onto a paper towel lined tray. Repeat with remaining eggplant.

Remove oil - Carefully remove half the leftover oil from the wok except 2 tablespoons, for cooking.

Stir fry - Cool the wok slightly then return to high heat. Add garlic, ginger, white part of the green onion. Stir fry for 30 seconds. Add pickled red chilli and broad bean sauce. Cook for 1 minute.

Add sauce - Give the Sauce a quick mix (to dissolve settled cornflour). Add the eggplant and half the Sauce into the wok, toss gently until the sauce starts thickening - about 30 to 45 seconds. Add remaining Sauce, toss gently for 45 seconds until it thickens (goal: between maple syrup and honey).

Serve - Turn off heat. Pour into a serving bowl, sprinkle with green onion. Serve with rice.

Brown eggplant - Heat 2 tbsp oil in a large non-stick pan (with lid) over medium high heat. Pan fry eggplant for 1 ½ minutes on each side until lightly browned.

Steam - Carefully add ⅓ cup water around the eggplant (it will steam, so be careful). Immediately cover with a lid to trap the steam. Steam for 2 minutes or until the water has evaporated and the eggplant is soft all the way through (if needed, add more water and keep steaming).

Proceed - Transfer eggplant to a plate. Proceed with recipe using the large non stick pan rather than wok.