Sticky pork and eggplant stir-fry

Sticky pork and eggplant stir-fry

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With soft, juicy eggplant and sticky pork, this chilli stir-fry is an explosion of flavours and textures.

The ingredient of Sticky pork and eggplant stir-fry

  1. 2 tablespoons peanut oil
  2. 500g pork fillet, thinly sliced
  3. 4 (350g) baby eggplant, halved, thinly sliced diagonally
  4. 4cm piece fresh ginger, peeled, cut into matchsticks
  5. 3 garlic cloves, crushed
  6. 1/4 cup Chinese rice wine or dry apera (sherry)
  7. 1 tablespoon brown sugar
  8. 2 tablespoons ABC kecap manis
  9. 1 tablespoon soy sauce
  10. 1/2 teaspoon sesame oil
  11. Thinly sliced green onion, to serve
  12. Sliced red chilli, to serve

The instruction how to make Sticky pork and eggplant stir-fry

  1. Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry pork, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl.
  2. Heat 1 tablespoon oil in wok. Swirl to coat. Stir-fry eggplant for 4 to 5 minutes or until starting to soften. Add ginger and garlic. Stir-fry for 1 minute. Add wine and sugar. Stir-fry for 1 minute or until wine has evaporated.
  3. Return pork to wok. Add kecap manis, soy sauce and sesame oil. Stir-fry for 1 minute or until pork is heated through. Top with onion and chilli. Serve.

Nutritions of Sticky pork and eggplant stir-fry

fatContent: 273.655 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 30 grams protein
sodiumContent: 119 milligrams cholesterol

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