Sticky pork and eggplant stir-fry

Cooking Meat Sticky pork and eggplant stir-fry

With soft, juicy eggplant and sticky pork, this chilli stir-fry is an explosion of flavours and textures.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Lactose free Milk free Shellfish free
  1. Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry pork, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl.
  2. Heat 1 tablespoon oil in wok. Swirl to coat. Stir-fry eggplant for 4 to 5 minutes or until starting to soften. Add ginger and garlic. Stir-fry for 1 minute. Add wine and sugar. Stir-fry for 1 minute or until wine has evaporated.
  3. Return pork to wok. Add kecap manis, soy sauce and sesame oil. Stir-fry for 1 minute or until pork is heated through. Top with onion and chilli. Serve.

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2 tbsp peanut oil
500g pork fillet, thinly sliced
4 baby eggplant, halved, thinly sliced diagonally
4cm piece fresh ginger, peeled, cut into matchsticks
3 garlic cloves, crushed
1/4 cup Chinese rice wine or dry apera
1 tbsp brown sugar
2 tbsp ABC kecap manis
1 tbsp soy sauce
1/2 tsp sesame oil
Thinly sliced green onion and sliced red chilli, to serve

Adv

Autors
Preparation time
10
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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