1 teaspoon cornflour, mixed with a little water to make a slurry
1 teaspoon white wine vinegar
1/2 teaspoon toasted sesame oil
For the sauce
3 tablespoons chicken stock (see separate recipe)
1 teaspoon miso paste
2 garlic cloves, finely chopped
1/4 fresh red chilli, finely sliced (add more if preferred)
10 sprigs of coriander, leaves picked and stalks finely chopped
caster sugar
salt
Method
1
Step 1
This recipe makes a quick and easy dinner. The key is to cook the aubergine properly, making sure it is softened before adding the sauce. If you need to increase the cooking time for the aubergine, add more water to the wok to help it ‘flash-steam’ through.
2
Step 2
To make the sauce, mix together the stock, miso paste, garlic, chilli and chopped coriander stalks in a bowl. Adjust the seasoning with sugar and salt to taste.
3
Step 3
Heat the cooking oil in a wok on a medium-high heat. Add the pork mince and stir-fry until it starts to brown. Add the aubergine with the water and cook, stirring occasionally, for 3–4 minutes or until the aubergine has softened.
4
Step 4
Add the sauce to the wok and stir through before adding the cornflour slurry, white wine vinegar and sesame oil and stirring again. (This is known as ‘velvetting’, to make the sauce rich with a velvet-like texture.) When the sauce has thickened, it’s ready to serve, garnished with the remaining coriander leaves.
Ingredients
4 tablespoons cooking oil
400 g minced pork
1 aubergine, cut into 5cm batons
150 ml 150ml water
1 teaspoon cornflour, mixed with a little water to make a slurry
1 teaspoon white wine vinegar
1/2 teaspoon toasted sesame oil
3 tablespoons chicken stock (see separate recipe)
1 teaspoon miso paste
2 garlic cloves, finely chopped
1/4 fresh red chilli, finely sliced (add more if preferred)
10 sprigs of coriander, leaves picked and stalks finely chopped