Wok and roll with eggplant

Trying something new again. I have seen these and never tried them. I have always used the bigger purple eggplant. Funnily enough it tasted the same but the skin slightly thinner/less chewy.

After searching for recipes the one that came up time and time again for using Chinese Eggplant was this pork stir fry. It was delicious and I can now see why it was a very popular recipe/dish. Give it a try. Not a lot of pork mince but lots of vegetable!

Chinese Eggplant with Minced Pork in Garlic Sauce

Ingredients

• 1-2 tablespoons vegetable oil 

• 2 -3 medium/small - cut into 7 x 1.5cm batons 

• 100g pork mince 

• 1 tbsp ginger-grated

• 1 1/2 tbsp garlic, finely chopped (I used 4 large cloves)

• 1 spring onion finely sliced, white seperate (for cooking) from the green part (garnish)

• 1 tsp chilli flakes or gochujang

Sauce:

• 1 1/2 tsp cornflour 

• 1 tbsp light soy sauce 

• 1/2 tsp dark soy sauce 

• 1 1/2 tbsp sugar

• 1 tsp honey

• 3 1/2 tsp balsamic vinegar

• 1/2 cup water

Instructions

Mix sauce in a small jug. Fry eggplant batons until soft. Set aside. 

Cook pork 2 -3 minutes till golden then add garlic, ginger and white part of the green onion for and stir fry.

Add chilli or gochujang and eggplant and sauce in 2 batches, once thickened, add green onion and serve!

Great with steamed rice.