This is a way of making a little go a long way. The recipe contains just 125 grams of minced pork and will serve two people for a light meal, especially if served with another Chinese vegetable side dish. The only spices used here are chillies, ginger and whole cumin seeds, all of which work well with pork. The earthy, nutty flavour of cumin is foregrounded by adding it in two stages. The first stage fries the cumin seeds to release their aromatic flavour. The second stage poaches the whole seeds to add a bosky punch to the finished dish. This recipe is easily ‘veganised’ by substituting a vegan ‘mince’ of your choice. Vivera is my favourite (available in the UK & a large number of other European countries). Ingredients (serves 2) 125 g pork mince 1 tbsp sesame oil 1 tbsp corn flour 2 tbsp light soy sauce 1 tbsp minced ginger 100 g aubergine, chopped into small pieces 2 tbsp vegetable oil 30 g green beans (cut each bean into 2 or 3 pieces) 1 tbsp cumin seeds 1 tsp dark soy sauce 100 ml water 1 x red chilli of your choice, finely chopped Salt to taste Coriander leaves to garnish. Method Place the pork in a bowl with the sesame oil, cornflour, minced ginger and light soy sauce. Mix well. Leave to marinate for at least 15 minutes. Heat the oil in a wok. Fry the aubergine pieces over a medium heat for 5 to 6 minutes, until softened. Add the pork to the wok, with half the cumin seeds. Fry gently for five minutes. Add the rest of the cumin, green beans, dark soy sauce, chillies and water. Cook gently for a further 5 minutes. Add salt to taste. Garnished with coriander and serve with boiled rice.