Courgette and aubergine with pork

4 Servings

Ingredients

Quantity Ingredient
400 grams Boneless pork loin; partly frozen, sliced into thin strips
1 Clove garlic; minced
1 small Courgette, halved and thinly sliced; about 200g
1 small Aubergine, halved and thinly sliced
1 Onion, sliced in rings
S&P; to taste
1 teaspoon Paprika
1½ tablespoon Vegetable oil
⅛ litre Yogurt

Directions

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@...>

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