Courgette & Aubergine with Pork
Submitted by yoholu
Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minA weeknight stir-fry with a distinctly British accent.
Pork loin gets seasoned with paprika, salt, and pepper, then seared fast in a screaming-hot wok with garlic until browned and set aside.
Courgette and aubergine hit the same pan next, cooking over high heat until they pick up those smoky, caramelized edges that make stir-fried veg so irresistible.
Everything comes back together with a swirl of yogurt that melts into a creamy, tangy sauce without ever reaching a boil.
Thirty minutes, one pan, served over nutty brown rice. That’s a proper dinner sorted.
Pro Tips
- Cut the pork and vegetables into similar-sized pieces so everything cooks evenly and at the same speed.
- Get the wok truly hot before adding oil. A properly heated wok gives you that charred, smoky flavor instead of steamed, limp veg.
- Stir the yogurt in gently off high heat. Boiling yogurt causes it to curdle and separate, which ruins the sauce.
- Smoked paprika in place of regular paprika adds a deeper, woodsy backbone to the dish.
Ingredients
Directions
Mix the meat with salt, pepper, and paprika.
Heat the oil in a wok or large frying pan.
Add the meat and garlic; stir-fry until the meat is brown.
Remove meat from the pan; set aside and keep warm.
In the same pan, stir-fry the onion for about 2 minutes.
Add the courgette and the aubergine and stir-fry over high flame about 4 minutes, until brown.
Return the meat to the pan.
Stir in the yogurt; heat until warmed through, without boiling.
Serve over brown rice.
Comments
