Spicy Eggplant, Pork, and Tofu Stir-fry

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

Yield:

Makes 4 servings

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

Kim Johnston, Molokai, Hawaii,

March 2004