The finished recipe. Pork and Aubergine Stir-Fry with RiceIngredients 1 to 6. 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) TamariIngredients 7 to 12. 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 onionStep 1. Microwave the aubergine batons in a covered bowl for five minutes until they have collapsed and gone translucent. Drain off the liquid.Step 2. Stir the tamari, vinegar, sugar and cornflour together with four tablespoons of water.Step 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.Step 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.
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