Pork and Eggplant Stir Fry
Pork and Eggplant Stir Fry



  • ½ tbsp oil
  • 100g pork mince
  • 1 eggplant, cut into cubes
  • 100g egg noodles
  • 1 tbsp soy sauce
  • 3 tbsp red wine vinegar
  • ½ tbsp cornflour
  • Thumb-sized piece of ginger, half grated, half cut into matchsticks
  • 3 crushed garlic cloves
  • ½ red chilli, sliced
  • Bunch of spring onions, sliced
  • 2 pak choy or similar, leaves separated, sliced
  • Heat the oil in a wok, and fry the mince for 8 mins. Add the eggplant and stir-fry for 15 minutes more to soften. Meanwhile, cook the noodles and drain once softened. Mix together the soy sauce, vinegar, flour, and 2 tbsp of water to make a paste, and set aside.
  • Add all the ginger to the wok along with the garlic and chilli, and stir fry for a minute or two before chucking in the pak choy and spring onion. Stir fry a little longer, then add the sauce and allow to bubble away and thicken. Toss in the drained noodles, stir to combine, and serve.
35 mins
4 serving

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