Sticky pork and eggplant stir-fry

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

Recipe «Sticky pork and eggplant stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.