Recipe Cuisine: Chinese
Theme: Soul Spicy
Fiery Wok-Tossed Pork & Eggplant in Chilli Bean Sauce
By: Kim Killender
Ingredients
- 2 tbsp cooking oil
- 2 large eggplants diced into 2cm cubes
- 500g pork mince
- 3 tbsp Lee Kum Kee chilli bean (toban djan) sauce
- 2 tbsp Lee Kum Kee premium soy sauce
- 2 tbsp Lee Kum Kee oyster sauce
- 3 spring onions, thinly sliced
- 1 tbsp cornflour, ,mixed with 1 tbsp water
- 1/2 cup water
- Steamed rice, to serve
- Thai basil or coriander, to garnish (optional)
Product used in recipe
- LEE KUM KEE - PREMIUM SOY SAUCE
- LEE KUM KEE - CHILLI BEAN SAUCE
- LEE KUM KEE - PREMIUM OYSTER SAUCE
Method
- Heat 1 tbsp oil in a wok over high heat. Add eggplant and stir-fry until just starting to soften. Remove and set aside.
- Add remaining oil to the wok. Add pork mince and cook, breaking it up, until browned.
- Return eggplant to the wok. Stir in chilli bean sauce, soy sauce and oyster sauce.
- Add the cornflour slurry and ½ cup water. Stir well and bring to a simmer.
- Cook until the eggplant is soft and the sauce has thickened and coats everything evenly.
- Serve hot with steamed rice and garnish with Thai basil or coriander, if desired.
