Foodkit Recipe
Ray’s Pork, Green Bean and Eggplant Stirfry with Rice Noodles
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Eggplant | Cut in half lengthways then thinly slice each half |
| Garlic Cloves | Peel and chop or slice finely |
| Chilli Flakes | |
| Ginger | Peel the ginger and finely chop |
| Pork Schnitzel | Slice 1cm thick along the grain of the meat |
| Green Beans | Cut the stalk ends and chop the beans in half |
| Rice Sticks | |
| Sauce (Soy) | |
| Chinese Black Vinegar | |
| White Sugar | |
| Oil (Sesame) |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 2 mins | Bring a large saucepan of unsalted water to the boil and have it simmering ready for the noodles. |
|---|---|
| Step 2 5 mins | Heat a wok over high heat and add the oil and eggplant. Stir fry until the oil comes out of the eggplant and it is tender and browned. |
| Step 3 5 mins | Add the garlic, chilli flakes, ginger, pork and beans and stir fry for 4-5 minutes until the pork is cooked and the beans tender. |
| Step 4 8 mins | Meanwhile, drop the noodles into the boiling water and boil for 7 minutes or until al dente. Drain and divide among 4 bowls or plates. |
| Step 5 2 mins | Mix the soy sauce, vinegar, suagr and sesame oil together. |
| Step 6 | Put the pork mixture on the noodles and spoon a quarter of the soy sauce mixture over everything then serve. |
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