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Spicy Eggplant, Pork, and Tofu Stir-fry

James Carrier
Yield Makes 4 servings
In this stir-fry pork recipe, a garlicky sauce adds spicy flavor to tofu and eggplant. Serve with rice to complete the meal.

Ingredients

  • 1 pound eggplant
  • 1 tablespoon vegetable oil
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 8 ounces ground pork
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon rice or white wine vinegar
  • 1 1/2 teaspoons Asian red chili paste
  • 2 teaspoons cornstarch
  • 8 ounces extra-firm tofu, drained and cut into 1-inch cubes
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 334
  • caloriesfromfat 62 %
  • protein 18 g
  • fat 23 g
  • satfat 6 g
  • carbohydrate 16 g
  • fiber 2.2 g
  • sodium 1082 mg
  • cholesterol 41 mg

How to Make It

  1. Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips.

    Chef's Knife
    Photo: Oxmoor House
  2. Pour vegetable and sesame oils into a 12-inch nonstick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes. Transfer eggplant to paper towels to drain.

  3. Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute. Add pork and stir until crumbled and brown, about 5 minutes.

  4. In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.

  5. Gently stir in tofu, eggplant, and green onions until heated through.