Chinese Braised Pork & Aubergine
Chinese braised aubergine and pork recipe using 5% fat pork mince, great for a midweek family dinner.
Ingredients
Directions
- 1
Heat the oil in a wok or large non-stick frying pan until hot, then add the pork mince, garlic, ginger, and spring onions. Stir fry for 20 seconds then add the aubergine and the green beans. Continue to stir fry for a few minutes.
- 2
Then add the dark soy sauce, sugar, rice wine vinegar, chilli oil and chicken stock. Turn the heat down and simmer for 10-12 minutes, stirring occasionally until the aubergines are soft and tender and the sauce has thickened.
- 3
While the aubergine and pork are cooking, it’s time to cook your rice. Rinse the rice, and then add to a saucepan. You’ll need two parts of water to one part of rice. Bring to a simmer on a medium heat. Turn down low and cover and cook for 5 minutes and then turn off the heat and leave to rest for another 5-6 minutes.
- 4
Serve with extra chilli oil and spring onions with the plain rice.
