• ¼ Ground Pork (Lean)
• 4 pieces of Eggplant (cut into bite size)
• Lee Kum Kee Seasoning (Taiwanese Spice)
• 5 cloves of garlic (minced)
• 1 piece of small onion (red or white), chopped

1. Saute garlic and onion in a pan with vegetable oil (any cooking oil will do)
2. When they’re golden brown or caramelized, add the pork.
3. Keep on sauteing until the pork is cooked.
4. When the pork is cooked, add the Lee Kum Kee seasoning.
5. Mix well and serve hot with white rice.

I cooked this dish when I miss eating in our favorite Taiwanese Restaurant. We have not eaten in there since the pandemic started. I just cooked it the way I remembered how it tasted in the restaurant. --Belle S. --Manila, Philippines