Spiced pork with eggplant

Spiced pork with eggplant

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Spiced pork with eggplant

The ingredient of Spiced pork with eggplant

  1. 60ml (1/four cup) peanut oil
  2. four (about 250g) Lebanese eggplants, halved lengthways
  3. 2 garlic cloves, finely chopped
  4. 2 teaspoons finely grated sparkling ginger
  5. 1/2 teaspoon dried chilli flakes (optional)
  6. 6 fresh shiitake mushrooms, thinly sliced
  7. 500g lean red meat mince
  8. 250ml (1 cup) Massel bird style liquid inventory
  9. 2 tablespoons soy sauce
  10. 2 tablespoons dry sherry
  11. 1 teaspoon caster sugar
  12. half teaspoon sesame oil
  13. Shallots, trimmed, sliced, to serve
  14. White pepper, to serve
  15. Steamed white rice, to serve

The instruction how to make Spiced pork with eggplant

  1. Heat peanut oil in a wok over high warmth till just smoking. Cook the eggplant, turning every so often, for three minutes or till gentle. Transfer to a plate coated with paper towel.
  2. Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over high warmness. Stir-fry garlic and ginger for 30 seconds or till fragrant. Add chilli flakes and mushroom. Stir-fry for 3 minutes or until mushroom starts to melt. Add the beef mince and stir-fry, stirring with a wooden spoon to break up any lumps, for five minutes or until the mince changes shade.
  3. Add eggplant, inventory, soy sauce, sherry and sugar. Simmer, stirring occasionally, for eight-10 mins or till the mixture thickens. Drizzle over the sesame oil. Top with shallot and season with white pepper. Serve with rice.

Nutritions of Spiced pork with eggplant

fatContent: 387.419 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: 68 milligrams cholesterol

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