Fragrant Pork and Aubergines

A fragrant stir-fry combining pork mince, golden aubergines, and pak choi in a savory chili bean sauce with ginger.

Chinese Quick Pork High Protein Stir-Fry Aubergine

Estimated Nutrition

Calories

491.2

kcal / serving

982.4 kcal total

Carbs

12.9g

per serving

25.8 g total

Fat

38.1g

per serving

76.2 g total

Protein

24.3g

per serving

48.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

mixed with 30ml cold water

CondimentsSauces

tbsp

Chilli Bean Sauce

tbsp

Clear Rice Vinegar

to taste, or cider vinegar

Liquids

tbsp

Shaoxing Rice Wine

split with sherry option

tbsp

Dry Sherry

alternative to rice wine

200

Chicken Stock

hot

Meat

200

Pork Mince

NutsSeeds

clove

Garlic

finely chopped

OilsFats

tbsp

Groundnut Oil

tsp

Toasted Sesame Oil

to taste

Vegetables

piece

Aubergine

halved lengthways and cut into 1cm slices

tbsp

Root Ginger

grated

piece

Red Chilli

finely chopped

head

Pak Choi

halved and sliced lengthways

0.5

piece

Chinese Cabbage

alternative to pak choi, halved and sliced lengthways

piece

Spring Onion

chopped

Method

Heat a wok and fry aubergine slices in 2 tablespoons of oil with water until golden-brown.

Set aubergines aside, clean wok, and heat remaining oil until smoking.

Stir-fry garlic, ginger, and chilli, then add pork mince and brown for one minute.

Add rice wine, cook for 4 minutes, then stir in chilli bean sauce and chicken stock.

Return aubergines to wok, add pak choi, and season with vinegar and sesame oil.

Bring to a boil, cook until pork is done, then stir in spring onions.

Add cornflour paste and stir until the sauce thickens.

Spoon into a bowl and serve immediately.