Aubergine and Pork Mince Stir-fry - Stir it up Magazine

Ingredients

• 4 tablespoons cooking oil
• g minced pork
• 1 aubergine, cut into 5cm batons
• ml 150ml water
• 1 teaspoon cornflour, mixed with a little water to make a slurry
• 1 teaspoon white wine vinegar
• 1/2 teaspoon toasted sesame oil
• 3 tablespoons chicken stock (see separate recipe)
• 1 teaspoon miso paste
• 2 garlic cloves, finely chopped
• 1/4 fresh red chilli, finely sliced (add more if preferred)
• 10 sprigs of coriander, leaves picked and stalks finely chopped
• caster sugar
• salt