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Categories:
oil aubergine garlic red chilli ginger pork Chinese rice chilli bean chicken rice vinegar sesame oil spring onions cornflour
Viewed: 1 - Published at: 3 years agoIngredients
- 3 Tbs veg oil
- 1 aubergine, halved and cut into 1cm slices
- 2 garlic cloves crushed and chopped
- 1 med red chilli chopped
- 1 Tbs grated ginger
- 200g minced pork
- 1 Tbs chinese rice wine
- 2 Tbs chilli bean paste
- 200ml hot chicken stock
- 1 Tbs rice vinegar
- 1 tsp sesame oil
- 2 large spring onions, chopped
- 1 Tbs cornflour blended with 2 Tbs water
Method
- Heat 2Tbs oil in wok. Fry aubergine till golden. Put to one side.
- Add 1 Tbs oil to wok - and fry garlic, chili and ginger for a few seconds. Add minced pork and fry for 1 min. Add rice wine. Cook till browned, then add chili bean sauce and stock. Add aubergines.
- Season with vinegar, sesame oil and bring to boil. Stir in spring onions. Add cornflour to thicken.
