Spicy Eggplant and Pork Hot Pot |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Thick, nice and great for a rainy winter's day (e.g today) Ingredients:
3 tablespoons oil |
1 medium eggplant, cut into 2 cm cubes (200g) |
500 g pork mince |
2 tablespoons chili-garlic sauce |
1 teaspoon ginger, finely grated |
4 spring onions, finely chopped |
2 cups chicken stock |
2 tablespoons soy sauce |
2 tablespoons cornflour |
1 teaspoon caster sugar |
Directions:
1. Heat oil in a heavy based casserole dish or saucepan over high heat.
2. Cook eggplant for 4 min, stirring often.
3. Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
4. Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
5. Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
6. Serve with steamed white rice.
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