Pork And Eggplant Aubergine Stir Fry Recipes

GINGER PORK AND EGGPLANT STIR-FRY

Steps:

• Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
• Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
• Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
• Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.

EGGPLANT (AUBERGINE) STUFFED WITH GROUND PORK

Steps:

• Cut Japanese eggplant in half lengthwise, scoop out center.
• Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
• Combine the stuffing ingredients, mix well.
• Stuff the eggplants & place in microwave safe dish.
• Cook in the microwave for 6 to 8 minutes or until cooked.
• For the sauce: Heat oil add garlic & black beans saute for a minute.
• Add sherry wine, chicken broth; Bring to a boil.
• Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
• Add sesame oil, serve over stuffed eggplant.

PORK & AUBERGINE NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or high-sided frying pan and fry the mince for 5-8 mins, until brown and starting to crisp at the edges. Add the aubergine and stir-fry for another 15 mins until soft and translucent.
• Meanwhile, cook the noodles following pack instructions, then drain. Mix the soy sauce, vinegar, cornflour and 2 tbsp water together in a small bowl and set aside.
• Add the grated ginger and ginger matchsticks, the garlic and chilli to the mince and stir-fry for a minute before adding the spring onion and pak choi. Stir-fry for another few minutes before adding the sauce. Bring to a bubble and cook until the sauce has thickened slightly and coats the aubergine. Scoop half the stir-fry into a bowl and leave to cool for your leftover pork & aubergine lettuce cups. (See tip, below.)
• Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls.

SAUCY EGGPLANT AND PORK STIR FRY RECIPE - (4.6/5)

Steps:

• Heat a large frying pan over medium-high. Add oil, then pork, garlic and ginger. Using a fork, break up meat and cook until no pink remains, about 2 to 3 min. Add eggplant, tofu, oyster sauce, 1 tsp chili-garlic sauce and 1/2 cup water. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Simmer, covered, stirring occasionally, until eggplant is tender, about 8 to 10 min. Taste and add remaining chili-garlic sauce if you like it spicier. Stir in green onion. Serve with rice. Reader Tested! "I love how simple this is to make. The delicious aromas of ginger and garlic even brought our teenager down from his sanctuary!" ALICJA SIEK, STONEY CREEK, ONT. I served the mixture over lentils and quinoa rather than rice - it had great taste and texture.