Spicy pork and eggplant with bok choy
Combining golden fried eggplant with spicy pork and tender Asian greens, this dish makes put a new twist on stir-fries.
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Cooking tools:
- Wok
- Skillet
- Stove
- Paper towel
- Spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 1/2 cup peanut oil
- 3 finger eggplants, halved, cut into batons
- 350 grams pork mince
- 2 eschalots, finely chopped
- 4 garlic cloves, crushed
- 1 tablespoon grated ginger
- 2 small red chillies, chopped
- 1 bunch baby bok choy, trimmed, rinsed, halved lengthways
- 4 green onions, cut into 5cm lengths
- 1/2 cup chinese cooking wine or sherry
- 1/4 cup water
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
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