Spicy Pork And Eggplant With Bok Choy - cooking recipe

Ingredients
    1/2 cup peanut oil
    3 None Japanese eggplant, halved and cut into sticks
    12 oz ground pork
    2 None shallots, finely chopped
    4 cloves garlic, crushed
    1 tbsp grated ginger
    2 None small red chili peppers, chopped
    8 oz baby bok choy, trimmed and halved lengthwise
    4 None green onions, cut into 2-inch lengths
    1/2 cup Chinese cooking wine or sherry
    1/4 cup soy sauce
    1 tsp sesame oil
Preparation
    Heat peanut oil in a wok or large skillet on high heat. Cook eggplant for 3-5 mins, until golden brown. Drain on paper towels.
    Drain all but 2 tbsp oil from wok. Reheat on high. Stir-fry ground pork for 4-5 mins, breaking up lumps with the back of a spoon, until brown and cooked through. Add shallots, garlic, ginger and chili peppers and stir-fry for 1 min.
    Add remaining ingredients and 1/4 cup water and stir-fry for 3-4 mins, until vegetables are tender but crisp. Stir in eggplant and simmer for 1 min, or until heated through.

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