Spicy Pork And Eggplant With Bok Choy - cooking recipe
Ingredients
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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
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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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