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Yield
Makes 4 servings
James Carrier

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

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