zoom Spicy stir fried pork and aubergine

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    Spicy stir-fried pork & aubergine

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    Spicy stir-fried pork & aubergine

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes

    Serves: 4

    Ingredients

    3 tbsp sunflower oil
    2 Essential Aubergines, cut into 2cm pieces
    4 salad onions
    2 cloves garlic
    Small piece fresh root ginger
    2 tbsp Cooks’ Ingredients Gochujang Chilli Paste
    1 tbsp reduced salt soy sauce
    1 tbsp Shaoxing rice wine
    1 tsp maple syrup
    500g pack lean minced pork
    1⁄2 x 25g pack Thai basil, leaves shredded
    Steamed rice, to serve

    Method

    Heat 2 tbsp oil in a large wok or frying pan over a medium-high heat. Add the aubergines and fry for 20-25 minutes, stirring occasionally, until softened and golden all over. Meanwhile, finely slice the salad onions, separating the whites and greens, crush the garlic and finely grate the ginger. In a bowl, mix the gochujang, soy sauce, Shaoxing rice wine and maple syrup with 1 tbsp water.

    2 Tip the aubergine onto a plate and return the pan to a high heat with the remaining 1 tbsp oil. Add the salad onion whites, garlic and ginger, and stir-fry for 1 minute until fragrant. Add the pork and fry for 3-4 minutes until there is no pink meat remaining and any excess liquid has bubbled off from the pan.

    3 Add the sauce and aubergine to the pan and fry for 2-3 minutes until everything is coated in the sauce. Take off the heat and toss in the Thai basil leaves. Serve on rice, with the salad onion greens sprinkled over.

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    Cook’s tip

    This recipe would work well with minced turkey instead of the minced pork. Turkey mince is also lower in fat than pork mince.

    And to drink...

    Full-bodied and spicy with a dry finish, Cave de Turckheim Gewurztraminer, Alsace, France, pairs brilliantly with the chilli flavours in this dish.

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