Pork Mince And Aubergine Recipes
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!
Provided by Mr Peng
Categories Main Course
Number Of Ingredients 1
Steps:
- 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.
CHINESE AUBERGINE & MINCED PORK
Deliciously spicy, garlicky and packed with umami... soft aubergine absorbs all the beautiful flavours in this quick and easy mid-week dinner. The...
Provided by Zars Kitchen Admin
Categories Recipes
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Mix the stock, Doubanjiang paste, soy, sesame oil, Shaoxing wine, fish sauce, sugar and white pepper in a bowl, set aside
- Slice the aubergines into half lengthwise, then make 2cm half-moon slices
- In a wok over high heat with some oil, cook the aubergine in batches until they start to colour slightly; make sure they are cooked through but not too soft, and set aside to drain on kitchen paper
- In the same wok, add a little more oil and heat to medium-high; add the minced pork and cook until it's starting to brown; add ginger and garlic, whole chillis and spring onions. Continue to cook for a few minutes
- Add eggplants and the mixed sauce into the pan, mix well and heat through
- Remove onto a serving platter, garnish with spring onions and red chillis
- Serve hot with steamed white rice
- Enjoy!
Nutrition Facts : Calories 200, Fat 20 grams
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