Stir fried pork with eggplant
From Martin Bosley
Stir fried pork with eggplant and edamame
Time: 30 mins
1 cup of vegetable oil
200g minced pork
1 bunch of spring onions
A 3cm piece of ginger
2 fat cloves of garlic
2 tsp sherry
2 Tbsp soy sauce (I use Tamari)
2 tsp sugar
100ml chicken stock
1/2 a cup of shelled edamame beans
1 cos lettuce
Cut the eggplant into a large dice, about 2cm, discarding the stalk and set to one side. Heat the oil in a wok until almost smoking, add the eggplant and fry until golden brown. Remove using a draining spoon onto absorbent kitchen paper and carefully pour the oil from the wok into a stainless steel bowl to cool down.
Wipe the wok clean, add 3 tablespoons of oil back into it and place the wok back over the heat. Add the minced pork and cook until the meat begins to brown. Finely slice half the bunch of spring onions, peel and finely chop the ginger. Peel then finely chop the garlic and add all three to the wok. Cook until fragrant, stirring constantly, about 5 minutes. Pour in the sherry, soy, sugar and chicken stock.
Return the eggplant and edamame beans into the wok and simmer everything together until the sauce begins to thicken slightly. Wash the lettuce, separate the leaves from the stem and arrange in a serving bowl. Break a few leaves off and place on a platter.
Spoon some of the eggplant and pork onto the lettuce, slice the remaining spring onions into long strips and scatter over the top. Tip the remaining eggplant into a serving bowl. Serve immediately along with the extra lettuce leaves.