Stir fried pork with aubergine and edamame
- Cut the aubergine into 2cm dice, discarding the stalk. Heat the oil in a wok until almost smoking, then fry the aubergine until golden brown. Remove from the pan using a slotted spoon and drain on absorbent paper.
- Carefully pour the oil from the wok into a stainless-steel bowl to cool. Wipe the wok clean, add 3 tablespoons of oil back into it and place the wok over the heat.
- Add the pork and cook until it begins to brown. Finely slice half the spring onions, and peel and finely chop the ginger. Finely chop the garlic and add all three to the wok. Cook until fragrant, about 5 minutes, stirring constantly.
- Add the sherry, soy sauce, sugar and stock. Return the aubergine and edamame beans to the wok and simmer until the sauce begins to thicken slightly.
- Wash the lettuce, separate the leaves from the stem and arrange in a serving bowl. Break a few leaves off and place on a platter. Slice the remaining spring onions into long strips. Spoon some of the aubergine and pork onto the lettuce, and scatter the spring onion over the top. Tip the remaining aubergine into a serving bowl. Serve immediately with the extra lettuce leaves.