Spicy pork and eggplant stir-fry
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Time to make:
$4.18 per serve
(at time of publication)
Full ingredients list:
- 320g egg noodles
- cooking oil spray
- 1 medium eggplant, trimmed, diced
- 200g green beans, trimmed, cut into 2cm lengths
- 1 red capsicum, deseeded, diced
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 1 long red chilli, deseeded, finely chopped
- 400g lean pork mince
- 2 tablespoons Chinese rice wine (or dry sherry)
- 1 tablespoon kecap manis
- 1/2 cup basil leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook egg noodles according to packet instructions. Drain and keep warm.
Step 2 Spray a wok with oil and place over high heat. Add eggplant and stir-fry for 3 minutes, or until golden. Add beans and capsicum; stir-fry for 2 minutes, or until beans are bright green and tender-crisp. Remove vegies from wok and set aside.
Step 3 Spray wok with a little more oil and return to high heat. Add onion, garlic and chilli; stir-fry for 2 minutes. Add mince and stir-fry for a further 3–4 minutes, until mince is browned.
Step 4 Return vegetables to wok and add Chinese rice wine and kecap manis. Toss gently to combine. Divide noodles between serving plates, top with stir-fry and garnish with basil.
About this recipe
First published: September 2011