2 spring onions, sliced
2 tbsp finely chopped ginger
2 cloves garlic, finely chopped
1 tbsp chilli bean paste
2 tsp Shaoxing wine
2 tbsp light soy sauce
2 tsp caster sugar
4 tbsp fresh chicken stock
2 spring onions, julienned
pinch of ground Sichuan pepper
coriander leaves, for garnish
1. Heat the oil in a wok or deepfryer until almost smoking (about 180C), and deep-fry the eggplant in batches until golden brown (2-3 minutes), then drain on paper towel. Carefully pour out the oil and wipe the wok clean.
2. Heat 3 tablespoons of vegetable oil in the wok over a high heat, add pork and stir-fry until it begins to colour (3-5 minutes).
3. Add the spring onion, ginger, garlic and bean paste and stir-fry until fragrant.
4. Deglaze wok with Shaoxing, add soy sauce, sugar and chicken stock, and return eggplant to the wok and simmer until the sauce thickens slightly (3-4 minutes).
5. Spoon pork and eggplant onto a serving plate, top with the julienned spring onions and sprinkle with Sichuan pepper.
FRIED RICE
1 1/2 cups long-grain rice, cooked and cooled
3 tbsp peanut oil
4 extra large green king prawns, peeled, deveined and roughly chopped
2 eggs, lightly beaten
2 cloves garlic, finely chopped
2 tsp finely chopped ginger
150g Chinese-style barbecue pork, roughly chopped
1 tbsp light soy sauce
1 tbsp yellow bean sauce
1/2 tsp salt
1 tsp sugar
2 tsp oyster sauce
1 tsp sesame oil
3 spring onions, julienned
pinch of ground white pepper
1. Heat wok over a high heat until just smoking. Add 1 tablespoon of the peanut oil and, when hot, stir-fry the prawns until just cooked (1-2 minutes), then remove.
2. Reheat the wok, add the egg and move it around the wok gently until just set (about 15 seconds). Turn the egg out onto a plate and roughly chop.
3. Wipe the wok clean and heat the remaining peanut oil over a high heat until just smoking. Add the garlic and ginger and stir-fry until fragrant, then add the pork and cook for 1 minute.
4. Add the rice and stir-fry for another minute, then return the prawns to the wok. In a bowl, mix the soy sauce, yellow bean sauce, salt, sugar, oyster sauce and sesame oil, add to wok and stir-fry until the rice is coated with sauce.
5. Add the egg and spring onion and toss together. Transfer to a serving bowl and sprinkle with ground pepper and coriander leaves to serve.
Comments disabled
Chef and Good Weekend columnist
Morning & Afternoon NewsletterDelivered MonFri.
https://www.brisbanetimes.com.au/lifestyle/neil-perrys-stir-fried-pork-and-eggplant-20180104-h0do51.html?utm_medium=rss&utm_source=rss_lifestyle
