Pork With Eggplant (Aubergine)

A spicey stir fry tweaked to make it Cruiser friendly. One of my daughters favorite ways to eat eggplant.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  cups eggplants, cut into 1-1/2 inch cubes
• 1⁄2 cup onion, diced
• 3  garlic cloves, minced
• 12  ounces  pork tenderloin, thinly sliced
• 2  tablespoons low sodium soy sauce
• 1⁄4 cup water
• 2  tablespoons oyster sauce
• 1  teaspoon sriracha sauce
• 3  stalks green onions, sliced into 1-inch pieces, for garnish
• 1  tablespoon  oil, Canola
• 1⁄2 teaspoon salt, if needed

Directions

1. Mix together the soy sauce, oyster sauce, water and sriracha. You can use more or less sriracha according to your taste, one teaspoon gives it a little zing, use more if you like it hotter. Set aside.
2. Over medium high heat, cook onions and garlic in oil for 1 minute.
3. Add thinly sliced pork and cook for 2 minutes.
4. Add egplant and soy sauce mixture and cook, stirring, for about 15 minutes or until the eggplant is cooked.
5. Season with salt if neccessary.
6. Serve with rice.