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Fragrant Pork

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons groundnut oil or corn oil , sunflower oil , vegetable oil

  2. 1 aubergine , halved lengthways and then cut into 1cm/ 1/2 inch slices, top to bottom

  3. 2 garlic cloves, crushed and finely chopped

  4. 1 medium red chilli, finely chopped

  5. 1 tablespoon freshly grated root ginger

  6. 200g/7oz minced pork

  7. 1 tablespoon shaohsing rice wine or dry sherry

  8. 2 tablespoons chilli bean sauce

  9. 2 pak choy or 1/2 chinese cabbage , halved and sliced lengthways

  10. 200ml/7fl oz hot chicken stock

  11. 1 tablespoon clear rice vinegar or cider vinegar

  12. 1 teaspoon toasted sesame oil

  13. 2 spring onions , chopped

  14. 1 tablespoon cornflour blended with

  15. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Heat a wok over a high heat and add 4 tablespoons groundnut oil. Fry the aubergine slices with a splash of water until softened and golden on the outside. Transfer to a plate and put to one side.

  2. Wipe out the wok, reheat and add 2 tablespoons groundnut oil. Stir-fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir-fry for 1 minute, then add the rice wine or sherry. Cook until browned, then add the chilli bean sauce and stock. Return the aubergines to the wok. Add the pak choy.

  3. Season with the vinegar and sesame oil and bring to the boil. Stir in the spring onion. Add the blended cornflour and stir to thicken. Serve immediately.

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