Stir-Fried Pork with Ginger, Spring Onion and Aubergine
I'm all about quick and easy meals midweek (or any time for that matter!) so I'm always on the look out new ways to jazz up a stir fry...
This dish is inspired by a recipe in Yotam Ottolenghi's new book "Simple" and as well as being a doddle to make, the flavour is utterly out of this world! The two stars of the dish are crispy pork mince and charred aubergine chunks with loads of flavour-boosters like ginger, garlic and chilli along with soy sauce, mirin, honey and rice vinegar. The resulting sauce is a pure joy to eat and it will have you licking the plate clean!
Stir-Fried Pork with Ginger, Spring Onion and Aubergine
Serves 4-6
oil
3 aubergines, cut into 3cm dice
2-3 bunches spring onions (250g), chopped into 3cm slices
7cm piece ginger (60g), peeled and finely chopped
1 lemongrass stalk, finely chopped (optional)
4 garlic cloves, thinly sliced
1 green chilli, finely sliced
500g pork mince
45ml mirin
30ml dark soy sauce
1 tbsp honey
1 tsp sesame oil
1 tbsp rice vinegar
60g dry roasted peanuts, roughly chopped
Heat a drizzle of oil in a large frying pan or wok. Cook the aubergine on a high heat until lightly charred and softened (you can do this in batches if you don't have a big enough pan). Once cooked, put in a bowl and set aside.
Add a little extra oil to the wok and then stir fry the spring onions, ginger, lemongrass, garlic and chilli until the garlic is starting to colour. Transfer to a bowl. Add a little bit more oil to the pan, add the mince and fry, breaking up lumps, for 3 minutes. Add the mirin, soy sauce, honey, sesame oil, vinegar and ½ tsp salt. Cook for 2 minutes, then return the spring onion mixture to the pan.
Cook for 1 minute, then remove from the heat – there should be plenty of liquid. Stir in the cooked aubergines and the peanuts and then serve.
This dish is inspired by a recipe in Yotam Ottolenghi's new book "Simple" and as well as being a doddle to make, the flavour is utterly out of this world! The two stars of the dish are crispy pork mince and charred aubergine chunks with loads of flavour-boosters like ginger, garlic and chilli along with soy sauce, mirin, honey and rice vinegar. The resulting sauce is a pure joy to eat and it will have you licking the plate clean!
Stir-Fried Pork with Ginger, Spring Onion and Aubergine
Serves 4-6
oil
3 aubergines, cut into 3cm dice
2-3 bunches spring onions (250g), chopped into 3cm slices
7cm piece ginger (60g), peeled and finely chopped
1 lemongrass stalk, finely chopped (optional)
4 garlic cloves, thinly sliced
1 green chilli, finely sliced
500g pork mince
45ml mirin
30ml dark soy sauce
1 tbsp honey
1 tsp sesame oil
1 tbsp rice vinegar
60g dry roasted peanuts, roughly chopped
Heat a drizzle of oil in a large frying pan or wok. Cook the aubergine on a high heat until lightly charred and softened (you can do this in batches if you don't have a big enough pan). Once cooked, put in a bowl and set aside.
Add a little extra oil to the wok and then stir fry the spring onions, ginger, lemongrass, garlic and chilli until the garlic is starting to colour. Transfer to a bowl. Add a little bit more oil to the pan, add the mince and fry, breaking up lumps, for 3 minutes. Add the mirin, soy sauce, honey, sesame oil, vinegar and ½ tsp salt. Cook for 2 minutes, then return the spring onion mixture to the pan.
Cook for 1 minute, then remove from the heat – there should be plenty of liquid. Stir in the cooked aubergines and the peanuts and then serve.
Comments
Post a Comment