450g minced pork
4 medium aubergines
2 bell peppers
1 tablespoons chilli oil (or use olive oil, with a diced chilli in)
2 cloves garlic, crushed
4 tablespoons soy sauce
200ml chicken stock
2 tablespoons hoisin sauce
1 tablespoons chinese vinegar
2 teaspoons cornflour
1 teaspoon water
2 spring onions
Trim blossom ends of Aubergines and remove seeds from peppers.
Cut in halves lengthwise.
Cut each half in 1/2-inch-thick diagonal slices.
Steam Aubergines and peppers until tender or cook in 1 inch hot oil in large frying pan or wok until golden brown.
Drain well on paper towels.
Drain all oil from frying pan and add chile oil.
Cook over high heat 30 seconds.
Add garlic and cook, stirring, 10 seconds.
Add minced pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir-fry until pork is browned.
Add vinegar and Aubergines, toss lightly to blend flavors and heat through.
Season to taste with more soy sauce.
Mix cornflour with water and stir into pork mixture.
Cook and stir until ingredients glisten.
In meantime, cook rice as per packet instructions.
Once the rice is cooked, set aside.
Finally, add spring onions to the meat mixture and stir-fry for 30 seconds.
Serve at once with rice.
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