Name: Sticky pork and eggplant stir-fry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Cuisine: asian
Ingredients: 36.40 gm peanut oil; 500g pork fillet, thinly sliced; 350g eggplant; 4cm piece fresh ginger, peeled, cut into matchsticks; 3 garlic cloves, crushed; 62.50 ml Chinese rice wine or dry apera (sherry); 16.00 gm brown sugar; 40.00 ml Sweet Soy Sauce; 21.00 gm soy sauce; 1/2 tsp sesame oil; Thinly sliced green onion, to serve; Sliced red chilli, to serve

Sticky pork and eggplant stir-fry

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Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
22 minutes

Eggplant and pork chili stir-fry: vibrant flavors and textures collide in a delicious explosion.

Ingredients:

36.40 gm peanut oil
500g pork fillet, thinly sliced
350g eggplant
4cm piece fresh ginger, peeled, cut into matchsticks
3 garlic cloves, crushed
62.50 ml Chinese rice wine or dry apera (sherry)
16.00 gm brown sugar
40.00 ml Sweet Soy Sauce
21.00 gm soy sauce
1/2 tsp sesame oil
Thinly sliced green onion, to serve
Sliced red chilli, to serve

Instructions:

Preheat a wok over medium-high heat, add 1 tablespoon of oil, swirl to coat. Stir-fry the pork in batches for 2 to 3 minutes until browned, then transfer to a bowl.
In a wok, heat oil until shimmering. Stir-fry eggplant until beginning to soften, about 4-5 minutes. Add ginger and garlic, cook for 1 minute. Pour in wine and sugar, stir until wine evaporates.
Add the cooked pork back to the wok, then pour in the sweet soy sauce, soy sauce, and sesame oil. Stir everything together and cook for about 1 minute until the pork is heated through. Garnish with onion and chili before serving.

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