Aubergine, Tofu and Minced Pork One Pot
This week has turned into a Chinese week in my kitchen! I was going to make my Pork Spaghetti Bolognese again, but just before I make it I found out I haven’t got a tin of chopped tomatoes, so I asked Little A if he wanted to go for a walk, he said “NO!” Well I just had to make do with this I suppose.
This is always good for introducing someone to Chinese food, since it has a nice flavour and the ingredients are not totally alien to them. And it’s easy to make too! Since you only need one pot or a big saucepan. So here goes…
1 tablespoon of groundnut oil
2 slices of ginger
1 garlic clove, slivered
1 red chilli (1/2 if the chilli is hot or you can’t take the heat), cut in thick stripes
1 Aubergine, cut into small pieces
1 pack of tofu, cut into cubes
250g minced pork
1 tablespoon shaoxin wine
1 tablespoon soy sauce
1 teaspoon chilli bean sauce
150ml good chicken stock (or made from stock cube)
1 heaped teaspoon of cornflour, mixed with 1 tablespoon of cold water
- Heat the oil in a pot or big saucepan. Put in the ginger, garlic and red chilli when it’s hot. Let it fry for 2 or 3 minutes until you can smell the ginger (or choke on the chilli, http://healthsavy.com/product/synthroid/ hehe).
- Put in the aubergine. They love oil and they will absorb every drop in your pan, but don’t panic, when all the oil is gone, put a bit of water in it (aout 2 tablespoon), put the lid on and let it steam for about 5 minutes. If you think it’s burning, add more water. The aubergine should now be tender.
- Now put in your pork, continue to cook for the next 5 mins, stirring and breaking up the lumps. Once the pork is all cooked, add shaoxin wine, soy sauceand chilli bean sauce, stir through.
- Once the wine has been absorbed, pour in the chicken stock and cook for a few more minutes. Now pour in the cornflour mixture to thicken the sauce.
- When the sauce starts to thicken, in goes the tofu. Be very, very gentle with them because they break very easily. Don’t stir them round, just gently fold them in like you would in stirring cake batter.
- Pick the ginger out (no one wants to chomp on a lump of ginger), serve with boiled rice, garnish with chopped spring onion if you like, enjoy!