Ingredients

• 1/2 medium-sized eggplant cubed 2-3 cm
• 1/2 block tofu cubed 2cm
• 2 stems of spring onion
• 1 large red chilli
• 1/2 tsp mince ginger
• 1/2 Lime
• 1 1/2 tsp XO sauce 
• 1 tsp Hoi Sin Sauce
• 1/2 cup stock
• 2 tbsp vegetable oil

Method

Chop the white part of spring onions coarsely,  Chop green part of spring onion finely to be used for garnish.  Slice 1/2 chilli on a diagonal finely.   Heat oil in a wok, add eggplant and cook for 2 mins.  Remove eggplant and put to the side.  Add spring onions and chilli and ginger,  stir fry for a minute. Add XO sauce and stir fry for another minute. Add stock and hoisin sauce and bring to a boil.  Add semi cooked eggplant and mix into stock, lower heat and let simmer for 3 minutes.  Add tofu and juice of half a lime and simmer for another 2 mins.  Season to taste. Garnish with spring onions and red chilli and serve with hot rice.