Mince and eggplant stir fry

Ingredients

• 1 kg of fresh/defrosted mince/ground beef - prime is lower in fat but often standard mince is much cheaper.

• 1 x eggplant - either diced into small cubes or sliced.

• 1 x onion - diced.

• 2 x bunches of bok choy or silver beet - sauteed.

• 1 x tsp sesame seeds - toasted.

• Oil - liquid or spray.

Sauce 

• 2 x TBS reduced salt soy sauce.

• 1 x TBS dark soy sauce.

• 1 x TBS minced garlic.

• 1 x TBS sriracha.

• 1 x tsp ginger.

• 1 x tsp sesame oil.

• 1 x tsp rice wine vinegar.

Method

1. Prepare vegetables and mix up the sauce ingredients, keep them to the side.

2. Over med-high heat in a wok or non-stick pan, add onions and saute.

3. Add egg plant and half the sauce portion, cook until eggplant is soft.

4. Add mince, mix well, add rest of sauce and cook on med high for 5 minutes, then turn down on low and simmer for a further 5mins.

5. Once cooked, pour into a serving dish, then using the same pan, add the bok choy and stir fry until wilted.

6. Serve with warm rice and garnish with toasted sesame seeds.