Spicy braised aubergine with prunes and pork

1 servings

Ingredients

Quantity Ingredient
½ cup Light vegetable oil
1 pounds Diced lean pork
1 tablespoon Dark sesame oil
1½ pounds Diced aubergine
1 tablespoon Minced garlic
1 tablespoon Minced fresh ginger
½ cup Sliced scallions
1 cup Chicken and vegetable stock
2 tablespoons Dark soy sauce
⅓ cup Thickly sliced prunes; stoned
1½ tablespoon Corn starch
1 Red pepper
Coriander
1 tablespoon Black beans

Directions

Julienne the red pepper. Then proceed to cut the pork fillet into 1 inch thick pieces. The aubergine tends to be a little on the bitter side more often than not, so to get around this sprinkle salt over the aubergine and leave it for half an hour. then simply drain the salt with water.

A heat wok should be on the ready with a tablespoon of vegetable oil.

Should smoke on hitting the wok. Move the oil around the wok then add the sliced pork and brown for 2-3 minutes. Once browned remove from the wok and place the pork on a plate. Now add some more sesame oil and some vegetable stock to the wok in preparation for the next stage. Next put the chopped aubergine into the wok which will take approximately 7-8 minutes to cook.

To this you should add 1 tablespoon of ginger, 1 tablespoon of chopped garlic, some chopped spring onions, the thickly sliced prunes, the Chinese black beans, 1 tablespoon of soy sauce, chilli sauce. Give all of this a stir and leave for a further 3-4 minutes. After this the stock is added.

Then the pork slices are put back into the wok to warm them through, they are joined by the cornflour and water mix. the mix is used to stick the juices to the pork. Then simply serve with the finely chopped skinned red peppers with a little coriander on top.

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