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Vegetables, Meats, Grains Chinese Worrall tho, Worrall2 1 Servings

INGREDIENTS

1/2 c Light vegetable oil
1 lb Diced lean pork
1 T Dark sesame oil
1 1/2 lb Diced aubergine
1 T Minced garlic
1 T Minced fresh ginger
1/2 c Sliced scallions
1 c Chicken and vegetable stock
2 T Dark soy sauce
1/3 c Thickly sliced prunes
stoned
1 1/2 T Corn starch
1 Red pepper
Coriander
1 T Black beans

INSTRUCTIONS

Julienne the red pepper. Then proceed to cut the pork fillet into 1
inch thick pieces. The aubergine tends to be a little on the bitter
side more often than not, so to get around this sprinkle salt over  the
aubergine and leave it for half an hour. then simply drain the  salt
with water.  A heat wok should be on the ready with a tablespoon of
vegetable oil.  Should smoke on hitting the wok. Move the oil around
the wok then add  the sliced pork and brown for 2-3 minutes. Once
browned remove from  the wok and place the pork on a plate. Now add
some more sesame oil  and some vegetable stock to the wok in
preparation for the next  stage. Next put the chopped aubergine into
the wok which will take  approximately 7-8 minutes to cook. To this you
should add 1  tablespoon of ginger, 1 tablespoon of chopped garlic,
some chopped  spring onions, the thickly sliced prunes, the Chinese
black beans, 1  tablespoon of soy sauce, chilli sauce. Give all of this
a stir and  leave for a further 3-4 minutes. After this the stock is
added. Then  the pork slices are put back into the wok to warm them
through, they  are joined by the cornflour and water mix. the mix is
used to stick  the juices to the pork. Then simply serve with the
finely chopped  skinned red peppers with a little coriander on top.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1818
Calories From Fat: 1231
Total Fat: 138.8g
Cholesterol: 299.4mg
Sodium: 1331.8mg
Potassium: 2362.8mg
Carbohydrates: 33.2g
Fiber: 6g
Sugar: 8g
Protein: 107.4g


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