3 tbsp sunflower oil
2 Essential Aubergines, cut into 2cm pieces
4 salad onions
2 cloves garlic
Small piece fresh root ginger
2 tbsp Cooks’ Ingredients Gochujang Chilli Paste
1 tbsp reduced salt soy sauce
1 tbsp Shaoxing rice wine
1 tsp maple syrup
500g pack lean minced pork
1⁄2 x 25g pack Thai basil, leaves shredded
Steamed rice, to serve
Heat 2 tbsp oil in a large wok or frying pan over a medium-high heat. Add the aubergines and fry for 20-25 minutes, stirring occasionally, until softened and golden all over. Meanwhile, finely slice the salad onions, separating the whites and greens, crush the garlic and finely grate the ginger. In a bowl, mix the gochujang, soy sauce, Shaoxing rice wine and maple syrup with 1 tbsp water.
2 Tip the aubergine onto a plate and return the pan to a high heat with the remaining 1 tbsp oil. Add the salad onion whites, garlic and ginger, and stir-fry for 1 minute until fragrant. Add the pork and fry for 3-4 minutes until there is no pink meat remaining and any excess liquid has bubbled off from the pan.
3 Add the sauce and aubergine to the pan and fry for 2-3 minutes until everything is coated in the sauce. Take off the heat and toss in the Thai basil leaves. Serve on rice, with the salad onion greens sprinkled over.
This recipe would work well with minced turkey instead of the minced pork. Turkey mince is also lower in fat than pork mince.
And to drink…
Full-bodied and spicy with a dry finish, Cave de Turckheim Gewurztraminer, Alsace, France, pairs brilliantly with the chilli flavours in this dish.