Sticky chinese pork and aubergine stir fry

We just recently came back from backpacking through southwestern china and the Tibet plateau, and felt it was time to post a recipe from the trip.

The Chinese are the unrivalled kings of stir fry, and this recipe has been adapted slightly to suit western kitchens and ingredients.  This is a doddle to whip up, and such a treat.

This is one of the few recipes that I do recommend mise en place, you don’t want to be scrabbling to chop onions while your pork is burning – make sure you have everything chopped and ready before you start.