Tender Eggplant & BBQ Pork in Spicy Sichuan Sauce
1 tablespoon Coconut Oil
3 Medium sized Egg Fruits Diced
1 Medium Brown Onion
250g Diced BBQ Pork
2 sachels Lee Kum Kee Sichuan Spicy Stir-Fry
Melt oil in a hot wok. Add the egg fruit and stir until egg fruit softens a little. Add onion and cook until transparent. Add two sachels of Lee Kum Kee Sichuan Spicy Stir-Fry and the diced BBQ pork. Cover and simmer over a low heat until the egg fruit is soft.
Serve on a bed of steamed rice.
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