Pork and Eggplant in Hot Garlic Sauce
photo by Siegrun T.
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 1 large eggplant (or several small Asian)
- 2 tablespoons vegetable oil
- 1⁄2 lb lean pork, cut in thin strips
- 2 garlic cloves, minced
- 1⁄2 inch piece gingerroot, minced
- 2 teaspoons soy sauce (I use gluten-free tamari sauce)
- 2 teaspoons lime juice
- 1 teaspoon sugar
- 1 teaspoon dark sesame oil
- 1 teaspoon dried hot chili flakes
- 1 scallion, sliced thin (for garnish)
- 1⁄2 teaspoon sesame seeds (for garnish)
directions
- Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
- Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
- Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
- Add eggplant back to pan, stir to combine pork and eggplant.
- Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
- Plate the eggplant and sprinkle with garnishes.
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Reviews
-
This was delicious! I've been telling my spouse for years that Asians really know what to do with eggplant (not that you could ever find a Chinese restaurant that serves it in rural Maine!); now he got to find that out for himself. My only caveat is that it could have used a little more sauce -- or perhaps I just used a larger eggplant than necessary and it absorbed all the liquid? All the same, I'll make this again soon!
RECIPE SUBMITTED BY
Sheynath
Salem, 77
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions.
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