Spicy Stir Fried Aubergine & P

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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

Prep

7min

Cook

10min

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.

In the same pan, add the thinly sliced pork, chilli bean sauce, miso and sugar and stir fry on medium low heat.

Add the roughly chopped green peppers and fry further until cooked. Return the aubergines to the pan and add the chicken stock.

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.

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