Pork With Eggplant (Aubergine) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A spicey stir fry tweaked to make it Cruiser friendly. One of my daughters favorite ways to eat eggplant. 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.
|
|