Ottolenghi’s Pork Stir Fry is a delicious and easy pork & eggplant stir fry loaded with Yotam Ottolenghi’s signature flavours.
STEP 1
Dice the eggplant into 3cm cubes and mix through salt.
STEP 2
Thinly slice the ginger & garlic, slice the spring onions & roughly chop coriander.
STEP 3
Steam the eggplant for 15 minutes.
STEP 4
Mix together the mirin, soy sauce, kecap manis, sesame oil, rice vinegar and salt.
STEP 5
Saute the veggies and set aside.
STEP 6
Cook the meat, then add the sauce and return the veggies to the pan.
Ottolenghi’s Pork Stir Fry
I absolutely love Yotam Ottolenghi’s cookbook Simple and you can pretty much rely that anything cooked from this book will be amazing! I also found all the recipes I have tried so far have been really easy with accessible ingredients.
This pork stir fry is an absolute favourite and perfect as leftovers for lunch the next day.
SOME OF MY OTHER STIR FRY RECIPES….
Ottolenghi’s Pork Stir Fry
- Total Time: 41 minutes
- Yield: serves 4-6 1x
Ingredients
- 3 eggplants, diced into 3cm cubes
- 1½ tablespoon salt
- 3 tablespoon mirin
- 2 tablespoon soy sauce
- 2 tablespoon kecap manis
- 1 teaspoon sesame oil
- 1½ tablespoon rice vinegar
- pinch of salt
- 60ml peanut oil
- 2 bunches spring onions, sliced into 3cm pieces
- 7cm piece of ginger, sliced into thin strips
- 4 garlic cloves, sliced into thin strips
- 500g pork mince
- 1 bunch coriander, roughly chopped
- 60g peanuts
- 1 tablespoon sesame seeds
Instructions
Place the eggplant into a large bowl and mix with the salt. Place into a steaming basket and set aside. Add 3cm high level water into a saucepan to fit under the steamer, bring to the boil on high heat and then place eggplant over the top. Cover with a lid and steam for 12 minutes, then set aside.
In a jug, mix together the mirin, soy sauce, kecap manis, sesame oil, rice vinegar and salt.
Add half the peanut oil to a large fry pan on high heat, saute the spring onions, ginger and garlic for 5 minutes, stirring often until the garlic starts to golden. Set aside.
Pour remaining peanut oil into pan and add the pork mince, fry for 3 minutes stirring to break up the meat. Pour in the sauce and cook for 2 minutes.
Add the spring onions back to the pan and cook a further 1 minute. Remove from heat, top with coriander, peanuts and sesame seeds and serve with the eggplant.
Notes
Serve with steamed rice or noodles.
- Prep Time: 18 minutes
- Cook Time: 23 minutes
WHERE TO BUY OTTOLENGHI’S COOKBOOK;
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavours, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.
www.amazon.com.au
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