Pork and Eggplant in Hot Garlic Sauce

Recipe by Sheynath
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large eggplant (or several small Asian)
  • 2
    tablespoons vegetable oil
  • 12
    lb lean pork, cut in thin strips
  • 2
    garlic cloves, minced
  • 12
    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)
  • 12
    teaspoon sesame seeds (for garnish)
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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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