Pork and Aubergine Stir-Fry with Rice
Makes 1 serving

INGREDIENTS
130 g Pork mince, 5% fat (Weighed raw.)
250 g Aubergine (One medium aubergine, cut into finger-length batons.)
2 cloves, about 6 g Garlic
A thumb, finely chopped Fresh ginger
One, sliced Fresh red chilli
1 tbsp (15 g) Tamari
A tablespoon Rice vinegar
1 tsp, about 4 g Sugar
1 tsp (4 g) Cornflour
Heaped tsp (6 g) Rapeseed oil
130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
20 g Spring onion

METHOD
1. Microwave the aubergine batons in a covered bowl for five minutes until they have collapsed and gone translucent. Drain off the liquid.
2. Stir the tamari, vinegar, sugar and cornflour together with four tablespoons of water.
3. Heat the oil in a wok until smoking, add the pork and fry hard, breaking it up, until browned and crisp in places. Add the garlic, ginger and chilli and stir for thirty seconds.
4. Add the aubergine and toss for two minutes, then pour in the sauce and cook for a minute until it thickens and clings. Serve over the rice with the spring onion.

Contains soya.

RECIPE NOTES
Aubergine soaks up oil like a sponge if you fry it raw. Softening it in the microwave first means the whole dish uses six grams of oil instead of the forty it would otherwise drink.
The pork is a seasoning here rather than the main event, so it is 130 g rather than the 170 g on most plates in this set. The protein figure reflects that.

Full recipe: https://www.getfuel8.com/recipes/pork-aubergine-stir-fry-rice
