Spicy Stir Fried Aubergine & Pork Fillet

Fry the sauce with the pork at the beginning to get a good integrated flavour, don't add the sauce at the end.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 7 min Cook: 10 min

Ingredients

Pork fillets (or minced pork) 160g
Aubergine (medium) 1
Green pepper 1/2
Chinese chilli bean sauce 1.5 tsp
Miso 1 tsp
Sugar 1 tsp
Vegetable oil 5-6 tbsp
Chicken stock 80-100ml
Potato starch in a bit of water as required
Sesame seeds as required

Method

1
Score the aubergine skin a few mm deep to make it cook faster. Put the oil in a frying pan and add the aubergine skin side down. Shallow fry for 3-5 minutes then remove to a plate.
2
In the same pan, add the thinly sliced pork, chilli bean sauce, miso and sugar and stir fry on medium low heat.
3
Add the roughly chopped green peppers and fry further until cooked. Return the aubergines to the pan and add the chicken stock.
4
Cook the sauce to reduce by one third. Add the potato starch to thicken the remaining sauce. Transfer to a serving dish and sprinkle with sesame seeds.

Tips & Note

If you like it hotter, add more chilli bean sauce, but also add some sugar to develop both flavours.

Spicy Stir Fried Aubergine & Pork Fillet

Fry the sauce with the pork at the beginning to get a good integrated flavour, don't add the sauce at the end.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 7 min

Cook: 10 min

Ingredients

Pork fillets (or minced pork) 160g
Aubergine (medium) 1
Green pepper 1/2
Chinese chilli bean sauce 1.5 tsp
Miso 1 tsp
Sugar 1 tsp
Vegetable oil 5-6 tbsp
Chicken stock 80-100ml
Potato starch in a bit of water as required
Sesame seeds as required

Spicy Stir Fried Aubergine & Pork Fillet

Recipe ID :2093 Posted on 03 OCT 2016

Serves 2

Prep 7min
Cook 10min
views 6,818
printed 3

saved 2

Fry the sauce with the pork at the beginning to get a good integrated flavour, don't add the sauce at the end.

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Ingredients

Print Ingredients Email Ingredients
160g
1
1/2
1.5 tsp
1 tsp
1 tsp
5-6 tbsp
80-100ml
as required
as required

Method

Prep
7min
Cook
10min
1
Score the aubergine skin a few mm deep to make it cook faster. Put the oil in a frying pan and add the aubergine skin side down. Shallow fry for 3-5 minutes then remove to a plate.
2
In the same pan, add the thinly sliced pork, chilli bean sauce, miso and sugar and stir fry on medium low heat.
3
Add the roughly chopped green peppers and fry further until cooked. Return the aubergines to the pan and add the chicken stock.
4
Cook the sauce to reduce by one third. Add the potato starch to thicken the remaining sauce. Transfer to a serving dish and sprinkle with sesame seeds.

Tips & Note

If you like it hotter, add more chilli bean sauce, but also add some sugar to develop both flavours.

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