A big family favourite. We use the pork mixture as our go to for Chinese dumplings as well.
Method
- mix all the pork ingredients together and let sit
- mix the sauce together
- heat the oil in a large wok or frying pan, add the eggplant/aubergine and cook for 5-10 minutes until the eggplant is slightly browned and soft enough to eat, then remove to a bowl
- add the pork mixture to the wok and fry until cooked through, push up to the sides of the work
- pour in the sauce and bring to a boil, then add in the eggplant and stir
- cook for another 2 minutes and server immediately on rice
Note: This can be made with tofu (cut into 1/2 inch pieces) instead of eggplant and it is wonderful.
Servings
3-4
Category
Main
Cuisine
Asian
Author
Peter Mahnke