Chilli eggplant, pork and bok choy stir fry
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A perfect alternative to a takeaway meal. In just 30 minutes you can have this dish on the table and simply bursting with all the flavours of Asia
Ingredients
Brown rice microwave packet
250 g, (1x250g packet)
Pork leg strips, raw
320 g, (Buy 400g), fat trimmed
Sunflower oil
1 tbs
Eggplant
1 medium, (350g), trimmed, quartered lengthways, thinly sliced
Celery
2 stick(s), sliced
Fresh red chilli
1 whole, halved, seeded, thinly sliced
Garlic
2 clove(s), crushed
Bok choy
1 bunch(es), trimmed, cut into 4cm lengths
Reduced salt soy sauce
1½ tbs
Instructions
1
Heat half the oil in a wok over high heat. Stir-fry the pork, in 2 batches, for 2–3 minutes or until browned. Transfer to a plate and cover to keep warm.
2
Heat the remaining oil in the wok over high heat. Stir-fry the eggplant for 2 minutes or until golden. Add the celery, chilli and garlic, and stir-fry for 1 minute or until fragrant. Add the bok choy and stir-fry for 1–2 minutes or until just tender.
3
Return the pork to the wok with the soy sauce. Stir-fry for 1 minute or until heated through. Transfer to a serving platter and serve with the rice.
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