Pork Mince And Aubergine Stir Fry Food

PORK MINCE AND AUBERGINE STIR-FRY

Steps:

• Mix all the sauce ingredients together in a bowl and adjust seasoning to taste. Heat a little oil in a wok until almost smoking. Add the pork mince and cook until it changes colour. Add the aubergine with about 10 tbsp water and cook for about 3-4 minutes until the aubergine has softened. Add the sauce to the pan and stir through before adding the slaked cornflour, white wine vinegar and sesame oil.When the sauce has thickened, it's ready to seive.

PORK & AUBERGINE NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or high-sided frying pan and fry the mince for 5-8 mins, until brown and starting to crisp at the edges. Add the aubergine and stir-fry for another 15 mins until soft and translucent.
• Meanwhile, cook the noodles following pack instructions, then drain. Mix the soy sauce, vinegar, cornflour and 2 tbsp water together in a small bowl and set aside.
• Add the grated ginger and ginger matchsticks, the garlic and chilli to the mince and stir-fry for a minute before adding the spring onion and pak choi. Stir-fry for another few minutes before adding the sauce. Bring to a bubble and cook until the sauce has thickened slightly and coats the aubergine. Scoop half the stir-fry into a bowl and leave to cool for your leftover pork & aubergine lettuce cups. (See tip, below.)
• Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls.

GINGER PORK AND EGGPLANT STIR-FRY

Steps:

• Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
• Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
• Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
• Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.

BRAISED EGGPLANT, PORK AND MUSHROOMS

Steps:

• Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
• Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.

SICHUAN-STYLE PORK & GREEN BEAN STIR-FRY

Steps:

• Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
• In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.
• Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince - stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.

PORK NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
• Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

SPICY PORK & AUBERGINE

Steps:

• Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and aubergine and fry for 8 minutes, stirring frequently, until soft and golden brown.
• Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown. Mix in the pepper strips and stir fry for about 3 minutes until soft.
• Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water. Stir vigorously, cover the pan and leave the mixture to simmer for 5 minutes until the tomatoes break down to form a thick sauce (you can add a drop more water if the mixture gets too thick). Season with salt and pepper and serve with basmati rice.

PORK AND EGGPLANT (AUBERGINE) STIR-FRY

Steps:

• Cut pork lengthwise in half, then across into very thin pieces.
• Toss with 1 tablespoon of the soy sauce and set aside.
• Combine the remaining soy sauce, fish sauce, lime juice, sugar, cornstarch, water and chili paste in a bowl, set aside.
• Heat the oil in a large, nonstick skillet over medium-high.
• Add the pork and cook, stirring, about 2 minutes, or until it just loses its pink color.
• Transfer to a plate.
• Add the eggplant to the skillet and cook, stirring, until it is lightly browned and no longer spongy, 5 to 6 minutes.
• Transfer to the plate with the pork.
• Add the garlic to the skillet and cook, stirring, 1 to 2 minutes.
• Mix the sauce briefly to be sure the cornstarch is evenly dispersed, then stir the sauce into the skillet.
• Add the pork and eggplant, and cook until the sauce is thick and glossy and the pork and eggplant are cooked through.
• Stir in the scallions and cilantro and serve immediately.
• Makes 4 servings.