Rating: 4.5 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

Kim Johnston, Molokai, Hawaii
This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

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

Nutrition Facts

334 calories; calories from fat 62%; protein 18g; fat 23g; saturated fat 6g; carbohydrates 16g; fiber 2.2g; sodium 1082mg; cholesterol 41mg.
Advertisement