Saucy eggplant and pork stir-fry
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- Prep Time10 mins
- Total Time20 mins
- Makes4 Servings
John Cullen
If you're a lover of eggplant, this recipe will surely please your palette. Cooked with garlic, ginger, chilies and oyster sauce, the aromatic flavours meld together into one delicious dish. Bon appetit!
Ingredients
1 tsp vegetable oil
250 g lean ground pork
2 garlic cloves, minced
1 tsp finely grated fresh ginger
2 Japanese eggplants, diced into 1/2-in. segments, or 1/2 medium eggplant
265 g tofu, cut into 1/2 inch dice, about 1/2 package
2 tbsp oyster sauce
2 tsp hot chili-garlic sauce
1 green onion, thinly sliced
sliced fresh red chilies, for garnish (optional)
Instructions
HEAT a large frying pan over medium-high. Add oil, then pork, garlic and ginger. Using a fork, break up meat and cook until no pink remains, about 2 to 3 min.
ADD eggplant, tofu, oyster sauce, 1 tsp chili-garlic sauce and 1/2 cup water. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Simmer, covered, stirring occasionally, until eggplant is tender, about 8 to 10 min. Taste and add remaining chili-garlic sauce if you like it spicier. Stir in green onion. Serve with rice.
Nutrition (per serving)
Calories 216, Protein 17g, Carbohydrates 8g, Fat 13g, Fibre 2g, Sodium 297mg.
Reader Tested: “I love how simple this is to make. The delicious aromas of ginger and garlic even brought our teenager down from his sanctuary!” - ALICJA SIEK, STONEY CREEK, ONT.