Pork Mince and Aubergine Stir-fry

The key to this dish is in the cooking of the aubergine. Make sure the aubergine has softened before adding the sauce. If you need to increase the cooking time, add more water to the wok.

Serves 4
Easy

Ingredients

1 tbsp pork mince
1 aubergine cut Into 5cm batons
about 10 tbsp water
1 tsp slaked cornflour
1tsp white wine vinegar
1/2 tsp sesame oiI
oiI, for frying
For the sauce:
3 tbsp chicken stock
1 tsp miso paste
2 garlic cloves,finely chopped
1/4 fresh red chilli,cut Into fine slivers
10 coriander stalks,finely chopped salt and sugar,to taste
salt and sugar, to taste

Instructions

Mix all the sauce ingredients together in a bowl and adjust seasoning to taste.

Heat a little oil in a wok until almost smoking. Add the pork mince and cook until it changes colour.

Add the aubergine with about 10 tbsp water and cook for about 3-4 minutes until the aubergine has softened.

Add the sauce to the pan and stir through before adding the slaked cornflour, white wine vinegar and sesame oil.When the sauce has thickened, it's ready to seive.

See more recipes »

More Aubergine Recipes

See more recipes »

More Stir Fry Recipes

See more recipes »

More Quick Recipes