Courgette and aubergine with pork
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Boneless pork loin; partly frozen, sliced into thin strips |
| 1 | \N | Clove garlic; minced |
| 1 | small | Courgette, halved and thinly sliced; about 200g |
| 1 | small | Aubergine, halved and thinly sliced |
| 1 | \N | Onion, sliced in rings |
| \N | \N | S&P; to taste |
| 1 | teaspoon | Paprika |
| 1½ | tablespoon | Vegetable oil |
| ⅛ | litre | Yogurt |
For US-Americans: courgette=zucchini, augergine=eggplant.
Mix the meat with salt, pepper, and paprika. Heat the oil in a wok or large frying pan. Add the meat and garlic; stir-fry till the meat is brown.
Remove meat from the pan; set aside and keep warm.
In the same pan, stir-fry the onion for about 2 minutes. Add the courgette and the aubergine and stir-fry over high flame about 4 minutes, until brown. Return the meat to the pan. Stir in the yogurt; heat till warmed through, without boiling.
Serve over brown rice.
Yield: 4 servings 205 cal per serving Recipe By : Tip (?)
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 09:02:44 +0100 From: Kaye Sykes <Sykes.Kaye@...>