Pork and aubergine go together perfectly in this fragrant stir-fry. Serve with rice or noodles.
4 tbsp groundnut oil
1 eggplant, halved lengthways and cut into 1cm/½in slices
1 tbsp garlic infused oil
1 tbsp grated fresh root ginger
1 red chili, finely chopped
200g/7oz pork mince
1 tbsp Shaoxing rice wine or dry sherry
200ml/7fl oz hot chicken stock
2 heads pak choi
1 tbsp clear rice vinegar or cider vinegar
1 tsp toasted sesame oil
1 tbsp cornflour, mixed with 2 tbsp cold water
Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the eggplant slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside.
Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the ginger and chili for a few seconds, then add the minced pork.
Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the hot chicken stock. Return the eggplant to the wok and add the pak choi.
Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through. Add the cornflour paste and stir until the liquid has thickened.
Recipe adapted from: Good Food