Szechuan Style Eggplants

I posted this on request. I've never made this myself, but have eaten this many times as my grandma loves to cook this. It's wonderful served over steamed rice.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 600  g eggplants
• 200  g ground pork
• 100  g  prawns, shelled and chopped
• 2  tablespoons  oil
• 1  tablespoon  hot bean paste (tau pan cheong)
• 1  tablespoon  chopped garlic
• 1  teaspoon  shao hsing hua tiau wine (or rice wine)

• Seasoning

• 1  teaspoon light soy sauce
• 1  teaspoon Worcestershire sauce
• 1  teaspoon sugar, to taste
• 1⁄2 teaspoon instant chicken bouillon granules
• 1  teaspoon cornstarch
• 1  teaspoon water

• Garnish

•  scallion, chopped

Directions

1. Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
2. Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
3. Remove and drain.
4. Heat oil in a wok and stir-fry pork and prawns until cooked.
5. Remove any excess oil.
6. Add chopped garlic and hot bean paste and stir in wine.
7. Stir-fry for one to two minutes until aromatic.
8. Add eggplant and seasoning and stir-fry well.
9. Mix cornstarch with water, add to the wok.
10. Stir well, until sauce thickens slightly.
11. Sprinkle with chopped scallion and serve immediately.