Ingredients
|
2-3T shoyu
2t white sugar 2t American vinegar About 1/2 t red pepper flakes 2t cornstarch Canola oil Shot of sesame oil |
2-3 Japanese or Chinese eggplants, cut into 1/4-inch thick circles or 1 Italian eggplant, cut into bite-sized pieces
1-2 thin-cut boneless pork chops, cubed small 3 cloves of garlic, finely chopped |
What To Do
Mix together garlic, shoyu, sugar, vinegar, red pepper flakes and cornstarch in a small bowl.
Heat some oil in a wok or frying pan. Add canola oil with a shot of sesame oil and swirl it thoroughly. Cook eggplant in oil until it is soft and turning brown, but not burnt. Do not crowd them, and cook in bunches if necessary. Add canola oil as needed as all the eggplant cooks. Drain the cooked eggplant on paper towels.
Add pork to the pan and cook until just done.
Dump in the sauce into the pan and toss the pork and eggplant until everything is heated. Eat with hot rice.
Heat some oil in a wok or frying pan. Add canola oil with a shot of sesame oil and swirl it thoroughly. Cook eggplant in oil until it is soft and turning brown, but not burnt. Do not crowd them, and cook in bunches if necessary. Add canola oil as needed as all the eggplant cooks. Drain the cooked eggplant on paper towels.
Add pork to the pan and cook until just done.
Dump in the sauce into the pan and toss the pork and eggplant until everything is heated. Eat with hot rice.
Notes
- Blotting on paper towels helps drain as much of the oil out of the eggplant once it is cooked.
- PSA: It is difficult to photograph eggplant. My children have told me most photos make eggplant look like slugs.
