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Chinese Braised Aubergine and Minced Pork Recipe Ingredients

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CBAMPRI

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Chinese Braised Aubergine and Minced Pork Recipe Ingredients

Enjoy a comforting, home style Chinese classic with this Chinese Braised Aubergine and Minced Pork recipe bundle. Rich, savoury and slightly tangy, this dish combines tender aubergine with fragrant garlic, ginger and spring onion, all coated in a deeply flavoured soy and black vinegar sauce.

Grouped product items
Product Name	Qty
Pagoda Shaoxing Cooking Wine 750ml 绍兴料酒 €3.99
LEE KUM KEE (PREMIUM) Oyster Sauce 510g 李錦記舊裝蠔油 Special Price €4.55 Regular Price €4.99
Buy 12 for €3.50 each and save 23%
Lee Kum Kee Premium Dark Soy Sauce 500ml 李锦记特级老抽 Special Price €2.17 Regular Price €2.99
Buy 12 for €1.70 each and save 22%
Lee Kum Kee Premium Light Soy Sauce 500ml 李锦记生抽 Special Price €2.08 Regular Price €2.99
Buy 12 for €1.65 each and save 21%
Siucra Sugar 1kg €1.99
East End Ground White Pepper 100g €3.99
FRESH Ginger 1kg €6.99
FRESH Spring Onions/Scallion €1.99
LEE KUM KEE Mature Vinegar 500ml 李錦記醇釀陳醋 €2.99
FRESH Peeled Garlic 1Kg €5.99

Chinese Braised Aubergine and Minced Pork Recipe Ingredients

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Code:	CBAMPRI
Country Of Origin	China
How to use?	Eva Pau's Chinese braised aubergine and minced pork with garlic, soy & vinegar recipe Ingredients Serves 2 250g minced pork 350g Aubergine (approximately 3 x long aubergines) 2 cloves of garlic 2 stalks of spring onion 5 slices of ginger ½ small onion 1 red medium chilli (optional garnish) Marinade for Pork: 1 tbsp light soy sauce 1tsp sugar 2tsp of soybean sauce 1/4tsp of salt 1tsp of Chinese cooking wine Sprinkle of black or white pepper Sauce: 1tbsp light soy sauce 1tbsp dark soy sauce 1tbsp oyster sauce 2tsp Chinese black vinegar 1 tbsp sugar 100ml cold water Method Cut the aubergines into medium 2 inch sized pieces. Slice the garlic, ginger, scallion and onion. Add all the marinade ingredients into the pork and mix well. Set aside. Mix all the ingredients for the sauce and set aside. Pan fry the ginger, garlic, onion for 3 minutes, then add the minced pork and stir fry for a further 4 mins. Add the aubergines and the sauce. Turn the heat to medium, put the lid on and slowly braise it for 5 minutes or until the aubergines are nice and soft. Take off the lid, add two thirds of the scallion and chillies ( if using) and let it simmer for a further 1- 2 minutes, until the sauce has reduced and the aubergines are nicely glazed. Sprinkle some scallion and red chillies for garnish and serve with some jasmine rice.
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