Fiery with chillies and fragrant with ginger, this sizzling pork dish is a feast for the senses.
- Heat peanut oil in a wok over high heat until just smoking. Cook the eggplant, turning occasionally, for 3 minutes or until soft. Transfer to a plate lined with paper towel.
- Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add chilli flakes and mushroom. Stir-fry for 3 minutes or until mushroom starts to soften. Add the pork mince and stir-fry, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.
- Add eggplant, stock, soy sauce, sherry and sugar. Simmer, stirring occasionally, for 8-10 minutes or until the mixture thickens. Drizzle over the sesame oil. Top with shallot and season with white pepper. Serve with rice.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set