Teriyaki Pork And Vegetable Stir Fry - cooking recipe

Ingredients

1/3 cup soy sauce
1 tbsp ginger, finely grated
1 tbsp brown sugar
13 oz thin egg noodles
1/2 tbsp vegetable oil
1 1/4 lbs ground pork
2 None eggplants, quartered lengthwise, chopped
9 oz green beans, cut into 1 inch lengths
10.5 oz broccoli, cut into small florets
4 None scallions, thinly sliced diagonally, plus extra to serve
1/4 cup roasted unsalted peanuts, chopped

Preparation

Combine soy sauce, 2 tbsp water, ginger and brown sugar in a small bowl. Stir until sugar has dissolved. Set aside. Meanwhile, cook noodles in a large saucepan of boiling water for 5 mins or until just tender. Drain; refresh under cold water.
Heat a wok or large frying pan over high heat. Add 1 1/2 tbsp of the oil; swirl to coat surface. Add pork and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Transfer to a heatproof bowl.
Add remaining oil to wok. Add eggplant and stir-fry for 1 min. Add beans and broccoli and stir-fry for 3 mins or until tender. Add sauce mixture, pork, noodles, scallions and peanuts. Stir-fry for 1 min, tossing well to combine. Serve sprinkled with extra scallion.