Pork Mince and Aubergine Stir-fry
Pork Mince and Aubergine Stir-fry from Hunan: A Lifetime of Secrets from Mr Peng’s Chinese Kitchen. This delicious Chinese recipe is quick, easy, authentic and so much better for you than a greasy takeaway!
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.
|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|
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.