Easy Chinese at Home: Stir-fried Pork and Aubergine with Soy Sauce. Vegan Chinese aubergine is a simple, naturally vegan dish that is easy to make and which makes Push the aromatics to the side of the pan and pour in the sauce, followed by the cornflour slurry. Simmer the sauce gently for a few seconds so that it can thicken. Stir in grilled aubergine to warm it.

After that, pour hot water to submerge the pork, and put star Cooking Methods: stir-fry. Shredded Pork Chow Main is a Chinese pork dish can be easily made at home. Steam thin noodles to well-done, pick. You can have Easy Chinese at Home: Stir-fried Pork and Aubergine with Soy Sauce using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Easy Chinese at Home: Stir-fried Pork and Aubergine with Soy Sauce

Prepare 150 grams of Thinly sliced pork chunks.
It's 1/2 tsp of ● Shaoxing wine.
You need 1/2 tsp of ● Soy sauce.
Prepare 1 of ● Salt and pepper.
Prepare 2 tsp of Katakuriko.
Prepare 1 of Aubergine.
It's 1 of Green peppers.
It's 1 of Japanese leek.
Prepare 1/2 tbsp of ☆ Shaoxing wine.
It's 1 tsp of ☆ Weipa.
Prepare 1/2 of to 1 tablespoon ☆ Soy sauce.
It's 1 tsp of Grated garlic (in tube).
Prepare 1 tsp of Grated ginger (in tube).
Prepare 1 tbsp of Vegetable oil.
It's 1 of to 2 teaspoons Sesame oil.

Add the aubergine halves and lightly fry before adding the wine, red vinegar, stock and sugar. Cook until reduced slightly before serving. Brush off the excess marinade from the pork and hang from the top shelf in your oven using a metal hook. Cook the pork until you begin to see charring on the outside.

Easy Chinese at Home: Stir-fried Pork and Aubergine with Soy Sauce instructions

Marinate the pork with the ● ingredients..
Cut the pork and green pepper roughly and slice the Japanese leek diagonally..
Mix Step 1 with katakuriko. Heat vegetable oil in a frying pan, add the garlic, ginger and pork and fry..
Add the aubergine to Step 3 and fry..
After the aubergine is cooked through add the green pepper and cook. Season with the ☆ ingredients and at the end sprinkle with sesame oil to give the aroma to the dish..
This is the Shaoxing wine I used here..

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