Stir-Fried Spicy Eggplant with Pork

A vibrant and full flavoured dish, this beautiful spicy eggplant pork, which leans on the salty side, is really simple to prepare and is ready in a flash!

Yield: 4 Servings
Prep Time: 20 mins
Cook Time: 20 mins
Difficulty Level: 1/5

Ingredients

• 1/3 cup peanut oil
• 500 g pork rashers, rind removed, 1 cm slices
• 8 small eggplants, halved
• 4 shallots, sliced
• 2 tbsps chilli paste
• 2 tbsps ginger, julienned
• 2 cloves garlic, crushed
• ¼ cup chicken stock
• 2 tbsps sugar
• 1 tbsp Chinese cooking wine
• 2 tsps dark soy sauce
• 2 tbsps water
• 2 tbsps Chinese black vinegar
• 1 tbsp cornflour
• ½ cup Thai basil leaves

Steps

01. In a wok or large frying pan, heat 1 tbsp oil on high. Stir-fry pork in 2 batches, 4 to 6 mins each, until golden brown. Transfer to a plate.

02. Add remaining oil to wok. Stir-fry eggplant 1 to 2 mins until starting to colour. Transfer to plate with pork.

03. In same wok, stir-fry shallots, chilli paste, ginger and garlic 1 min until fragrant.

04. Return pork and eggplant to wok with stock, sugar, wine and soy. Bring to boil. Stir in combined water, vinegar and cornflour. Stir-fry 2 to 3 mins until boiling and thickened.

05. Scatter with basil leaves and serve with steamed jasmine rice, if desired.

Photo: Rob Shaw/bauersyndication.com.au