Tuesday, September 15, 2015

Spicy Pork, Black Bean, Eggplant and Mushroom Hot Pot

We are sneaking in a few meals this week using different ingredients as our daughter is away on holidays in Japan.  Yes we are cooking with foods she's not a fan off.... LOL!!  Generally I will boast that both my kids have very cultured palates but we are still working on a few ingredients that sometimes don't get to be cooked due to dislikes.  Eggplants and mushrooms are two avoided vegetables with her.  Apparently it's a texture thing.

Needless to say I thought this dish was wonderful.  Full of flavour and easy to make.  I was actually surprised that it was prepared in a flash and cooked in the oven.
I am not a fan of premade black bean sauce so I did use salted black beans (which I purchased at an Asian food store) making the black bean flavour a little more subtle and not as harsh in my opinion. 

Teamed with steamed Choy Sum and plain noodles I nearly thought I was in Asian for a moment.

Spicy Pork, Black Bean, Eggplant and Mushroom Hot Pot
(recipe adapted from WW Program Cookbook 2015)

Serves: 4
ProPoints per serve: 11

1 tablespoon olive oil
1 medium eggplant, cut into 2cm pieces
1 red onion, finely chopped
200 grams button mushrooms, sliced
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
1 teaspoon dried chilli flakes
500 grams lean pork mince
4 tablespoons drained salted black beans (or 2 tablespoons black bean garlic sauce)
1 cup water
440 gram packet egg noodles
2 bunches choy sum, chopped

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Heat half the oil in a large flameproof casserole dish over high heat.  Cook eggplant, stirring, in batches, for 2 - 3 minutes or until browned.  Transfer to a plate.

Reduce heat to medium.  Add remaining oil to the dish.  Cook onion and mushroom, stirring for 5 minutes or until softened.  Add garlic, ginger and chilli.  Cook for 30 seconds until fragrant.  Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.

Return eggplant to pan with black beans and water.  Bring back to the boil.  Bake, covered, for 30 minutes or until pork mixture is thick and eggplant is very tender.

Cook noodles as per the packet instructions.  Drain and keep warm.

Meanwhile boil, steam or microwave choy sum until tender.  Drain.

Serve hot pot with choy sum and noodles.

1 comment:

Mushroom Enthusiast said...

Sorry your daughter is not a mushroom fan. If you want to enjoy the taste and nutrition (and avoid the texture) you could try blending mushrooms with minced meat in some family friendly recipes. If you are interested about this approach check out the information at the following link - http://www.powerofmushrooms.com.au/blendability/