Fiery with chillies and fragrant with ginger, this sizzling pork dish is a feast for the senses.
Ingredients
- 60ml (1/4 cup) peanut oil
- 4 (about 250g) Lebanese eggplants, halved lengthways
- 2 garlic cloves, finely chopped
- 2 teaspoons finely grated fresh ginger
- 1/2 teaspoon dried chilli flakes (optional)
- 6 fresh shiitake mushrooms, thinly sliced
- 500g lean pork mince
- 250ml (1 cup) Massel chicken style liquid stock
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon caster sugar
- 1/2 teaspoon sesame oil
- Shallots, trimmed, sliced, to serve
- White pepper, to serve
- Steamed white rice, to serve
Method
- Step 1Heat peanut oil in a wok over high heat until just smoking. Cook the eggplant, turning occasionally, for 3 minutes or until soft. Transfer to a plate lined with paper towel.
- Step 2Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add chilli flakes and mushroom. Stir-fry for 3 minutes or until mushroom starts to soften. Add the pork mince and stir-fry, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.
- Step 3Add eggplant, stock, soy sauce, sherry and sugar. Simmer, stirring occasionally, for 8-10 minutes or until the mixture thickens. Drizzle over the sesame oil. Top with shallot and season with white pepper. Serve with rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1621 kj
Energy
21g
Fat Total
5g
Saturated Fat
2g
Fibre
32g
Protein
68mg
Cholesterol
1039.48mg
Sodium
3g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: If you want a lighter option, instead of frying the eggplant in step 1, steam it in a bamboo steamer for 10 minutes.
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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