Pork

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  • Easy
  • Family Friendly
  • Fast
  • Healthy
  • One Pot

Sticky Pork and Eggplant San Choy Bau

Wrapped in crisp lettuce, this carb-free favourite is rich with the satisfying flavours of pork and sweet eggplant and makes for a light touch on busy weeknights.

Mild

30 Minutes

Recipe

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01

Prepare Vegetables

Cut eggplant into 2cm pieces. Peel and thinly slice garlic. Thinly slice spring onions, keeping the white and green parts separate. Drain water chestnuts and finely chop. Carefully separate lettuce leaves and finely chop the inner core.

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02

Make Sauce

Place hoisin sauce and soy sauce in a bowl and mix to combine

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03

Cook Eggplant

Heat neutral-flavoured oil in a wok or large frypan over medium-high heat. Add eggplant and cook, stirring, for 8 minutes or until golden brown and softened. Remove from pan and set aside.

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04

Cook Mince

Wipe out frypan or wok and add pork mince. Cook, breaking up lumps with a wooden spoon, for 4 minutes or until mince is golden. Add sesame oil, garlic and white spring onion and cook for 1 minute or until aromatic.

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05

Coat in Sauce

Add water chestnuts, lettuce core and sauce mixture and cook for a further 2 minutes or until warmed through and pork is coated in sauce.

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06

Plate Up

Gently fold eggplant through pork to warm through. Spoon into lettuce cups. Scatter with green spring onion to serve.

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Sticky Pork and Eggplant San Choy Bau

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami