betty's fragrant asian pork and eggplant
A super fast week night Asian dish filled with minced pork, ginger, garlic, oyster sauce and dried Asian chillies. Serve with rice and streamed veggies as a complete delicious meal. This takes less than 25 minutes to make. Perfect for sports nights/running children around after school or when you're running late due to work meetings. This is faster than takeaway.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds minced (ground) pork, not too fatty
- 3 medium eggplants, sliced into thick "ribbons". remove stalks first
- 2 teaspoons minced ginger
- 4 teaspoons minced garlic
- 1 - 4 teaspoons dried asian chillies, not whole but flakes
- 6 tablespoons oyster sauce
- 3 tablespoons soy sauce (not light or sweet)
- 1/2 cup water
- 1 teaspoon chicken stock powder
- 1 bunch green onions, washed and cut into 1 inch lengths
- 4 tablespoons oil
- 1/2 teaspoon sesame oil
How To Make betty's fragrant asian pork and eggplant
-
Step 1In a large heavy based fry pan, add half the regular oil and fry the eggplant for 5 minutes on a medium high heat. Turn at least once.
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Step 2Remove the eggplant and put on a plate. Heat the remaining regular oil and cook the pork. While that's cooking mix in a small bowl the garlic, ginger, chillies, oyster sauce, soy sauce, chicken stock powder, water and sesame oil.
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Step 3Break up the ground pork so there aren't any big clumps. Add the saucy mix and pour over and stir through.
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Step 4Let cook for 5 minutes and add the sliced green onions. Serve hot with rice and veggies. Add heat to suit your taste by adding less or more chilli flakes. A single teaspoon suits my family.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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