Chinese eggplant & pork stir fry is a classic and famous Chinese cuisine. Add the coconut milk and simmer for 5 minutes. Remove pork … Serve with rice or noodles and garnish with the sliced chilie. Add the aubergine and lemon grass, cook for 5 minutes. It’s originated from northern part of China, Sichuan province. Pork souvlaki with oregano by Rick Stein. Ingredients: 1 ½ tbsp olive oil, 2 onions (sliced), 1 small aubergine (about 250g, trimmed and diced), 500g lean pork fillet (trimmed of any fat and sliced), 2 sweet red peppers (seeded and cut into chunky strips), 2-3 tbsp mild curry powder, 400g can plum tomatoes, 150ml water, cooked basmati rice … Deglaze wok with Shaoxing, add soy sauce, sugar and chicken stock, and return 1/2 large aubergine; 1/2 stock pot; 150g basmati rice; Toast fennel seeds in dry frying pan for 30 seconds until fragrance begins to be released, set aside; Mix pork, vinegar and curry powder in a bowl. Add the pork and stir fry for 6 minutes. Also, in Chinese it calls yu xiang qie zi (魚香茄子) literally translated to fish fragrance eggplant. Main course. Add the curry paste, sugar and fish sauce, cook for 3 minutes. ... ginger and curry leaves ... Confit tomato and aubergine tarte tatin by Rick Stein. Heat the oil in a heavy-based pan and fry pork for 3 – 5 minutes until it has taken on some colour.

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