Pork and aubergine
A delicious meal full of veggies that is on my weekly menu!
4
35 mins
Chinese
Ingredients
- 500g minced pork
- Pinch of salt
- 1 tbsp olive oil
- 2 aubergines, diced
- 1 red pepper, diced
- 3 cloves of garlic, minced
- 4 spring onions, sliced
- 1 inch ginger, peeled and grated
- 2 tbsp sriracha or hot sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- Splash of sesame oil
- 1 bag of spinach
Instructions
Step 1
Marinate the pork with half of the ginger, the rice wine vinegar and salt. Mix to combine and set aside.
Step 2
Heat a large pan with lid over medium low heat with the olive oil.
Step 3
Add the aubergine with the lid on and allow to cook until tender, about 10 minutes. Stir occasionally to prevent sticking.
Step 4
Add the red pepper and continue to cook for another 5 minutes or so, until tender. Remove the aubergine and peppers and set aside.
Step 5
Add the pork to the pan over medium high heat until lightly browned, about 5 mins. Remove and set aside.
Step 6
Lower the heat to low, then add the garlic, the other half of the ginger and spring onion. Cook gently until fragrant, about 2 mins.
Step 7
Add the sriracha and continue to cook for another couple of minutes.
Step 8
Turn the heat back to medium and add the vegetables and pork back into the pan.
Step 9
Add the soy sauce and sesame oil. Stir to combine and allow to cook for a few more minutes.
Step 10
Throw the spinach and stir to combine. Allow to wilt slightly.
Step 11
Enjoy in a bowl or serve as lettuce wraps!
Step 12
No items found.
Recipe by
Head chef