| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Chinese |
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Light vegetable oil |
| 1 |
lb |
Diced lean pork |
| 1 |
tb |
Dark sesame oil |
| 1 1/2 |
lb |
Diced aubergine |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced fresh ginger |
| 1/2 |
c |
Sliced scallions |
| 1 |
c |
Chicken and vegetable stock |
| 2 |
tb |
Dark soy sauce |
| 1/3 |
c |
Thickly sliced prunes; stoned |
| 1 1/2 |
tb |
Corn starch |
| 1 |
|
Red pepper |
|
|
Coriander |
| 1 |
tb |
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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