Créé avec l’IA
Eggplant, Pork & Tomato Sage Stir-Fry
40 min 282 kcal par portion Facile
Ingrédients
4 Portions
- pork hocks (cooked, diced)400 g
- eggplant250 g
- cherry tomatoes150 g
- leek1 medium (about 89g)
- garlic3 cloves (about 9g)
- hot pepper1 medium (about 15g)
- cayenne pepper1 tsp (about 2g)
- Robertsons Spicy Barbecue Spice1 tbsp (about 8g)
- sage (chopped)2 tbsp (about 4g)
- olive oil2 tbsp (about 27g)
- spring onion2 tbsp (about 12g)
- marigold petals (for garnish)1 tbsp (about 2g)
- salt1 tsp (about 6g)
Instructions
- 1
Prepare all ingredients: dice the cooked pork hocks, cut the eggplant into bite-sized cubes, halve the cherry tomatoes, slice the leek, mince the garlic, and finely chop the hot pepper, sage, and spring onion.
- 2
Heat 2 tablespoons of olive oil in a large wok or skillet over medium-high heat.
- 3
Add the sliced leek, minced garlic, and chopped hot pepper to the pan. Sauté for 2 minutes until fragrant and the leek softens.
- 4
Add the diced eggplant to the pan. Stir-fry for 4-5 minutes until the eggplant starts to soften and absorb the oil.
- 5
Sprinkle in the cayenne pepper and Robertsons Spicy Barbecue Spice. Stir well to coat the vegetables evenly.
- 6
Add the diced pork hocks to the pan. Stir-fry for 3 minutes to heat through and combine flavors.
- 7
Add the halved cherry tomatoes and chopped sage. Stir-fry for another 2-3 minutes until the tomatoes begin to soften but still hold their shape.
- 8
Season with 1 teaspoon of salt and toss in the chopped spring onion. Stir well and cook for 1 more minute.
