Braised Eggplant with OmniPork

SERVES 1PREP COOK 30m

Credit: Dorothy Ma

marinade

120g

Omnipork®, defrosted

1 ½teaspoon

light soy sauce

1 ½teaspoon

vegetarian fish sauce

¼teaspoon

salt

1teaspoon

sugar

1teaspoon

ginger juice

teaspoon

sesame oil

1pinch

ground white pepper

  1. In a bowl, mix everything.

200ml

oil

1piece

eggplant, diced

1piece

shallots, chopped

1teaspoon

ginger, chopped

2teaspoons

chili bean sauce

100ml

water

Chinese celery, chopped

1pinch

sugar

  1. In a pan, 200ml of oil and pan-fry eggplant over medium-heat for 1 min. Drain oil off the eggplant and set aside.

  2. In a pan, add some oil and fry shallots and ginger over medium-heat until aromatic.

  3. Adjust to high heat and add Omnipork mix and chili bean sauce to stir-fry for 1 min.

  4. Add eggplant and water and cook for 3 mins.

  5. To serve, add Chinese celery and sugar.