Fragrant Pork And Aubergines
Transport yourself to the vibrant streets of a bustling Asian market with this aromatic and flavorful Spicy Pork and Aubergine Stir-Fry. Tender pork mince is cooked to perfection with fragrant garlic, ginger, and fiery red chili before being combined with silky aubergine and crunchy pak choi. This dish is brought together with a mouthwatering blend of Shaoxing rice wine, chicken stock, and a hint of toasted sesame oil. Perfect for a quick and satisfying meal that's bursting with authentic Asian flavors.
— Constant Cookbook
Ingredients
- 4 tbsp groundnut oil
- 1 aubergine
- 2 garlic
- 1 tbsp grated fresh root ginger
- 1 red chilli
- 200g/7oz pork mince
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 tbsp chilli
- 200ml/7fl oz hot chicken stock
- 2 heads pak choi or ½ Chinese cabbage
- 1 tbsp clear rice vinegar
- 1 tsp toasted sesame oil
- 2 spring onions
- 1 tbsp cornflour
Instructions
- Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the aubergine slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside.
- Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the aubergines to the wok and add the pak choi.
- Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the cornflour paste and stir until the liquid has thickened.
- Spoon the fragrant pork and aubergines into a serving bowl and serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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