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Aubergine and minced pork Hunan cookbook
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Aubergine with Minced Pork

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 portions

Ingredients

  • 1 tbsp minced pork
  • 1 aubergine cut into 5cm batons
  • 10 tbsp water
  • 1 tsp slaked cornflour for thickening the sauce
  • 1 tsp white wine vinegar
  • 1/2 tsp sesame oil
  • oil for frying

For the sauce

  • 3 tbsp chicken stock
  • 1 tsp miso paste or yellow bean paste
  • 2 garlic cloves finely chopped
  • 1/4 fresh red chilli finely sliced
  • 10 coriander stalks finely chopped
  • Salt and sugar to taste

Instructions

  • Mix all the sauce ingredients together in a bowl and season to taste
  • Heat a little oil in a wok ihntuil almost smoking. Add the pork mince and cook until it changes colour.
  • Add the aubergines with about 10 tbsp water and cook for about 3-4 minutes until the aubergine has softened
  • Add the sauce to the wok and stir through before adding the slaked cornflour, white wine vinegar and sesame oil. When the sauce has thickened, it is ready to serve.

Notes

This dish works well as part of a meal when served with a few different dishes and steamed white rice.