Spicy Eggplant, Pork, and Tofu Stir-fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In this stir-fry pork recipe, a garlicky sauce adds spicy flavor to tofu and eggplant. Serve with rice to complete the meal. Ingredients:
1 pound eggplant |
1 tablespoon vegetable oil |
1 tablespoon asian sesame oil |
1 tablespoon minced ginger |
1 tablespoon minced garlic |
8 ounces ground pork |
1/4 cup soy sauce |
1 tablespoon sugar |
1 tablespoon rice or white wine vinegar |
1 1/2 teaspoons asian red chili paste |
2 teaspoons cornstarch |
8 ounces extra-firm tofu, drained and cut into 1-inch cubes |
1/4 cup thinly sliced green onions |
Directions:
1. Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips.
2. Pour vegetable and sesame oils into a 12-inch nonstick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes. Transfer eggplant to paper towels to drain.
3. Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute. Add pork and stir until crumbled and brown, about 5 minutes.
4. In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.
5. Gently stir in tofu, eggplant, and green onions until heated through.
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