Thursday, January 3, 2013

Pork Eggplant


1&1/2 lbs eggplant, cut into 1 inch pieces
1 lbs pork (or chicken), thinly sliced
2 Tbsp oil
1 inch of ginger, minced
3 cloves of garlic minced
1/4 to 1/2 tsp. red pepper powder
1/4 c. shoyu (soy sauce)
1 Tbsp sugar
1 Tbsp. distilled vinegar
1 T. cornstarch


Fry pork in 1 tablespoon of oil with garlic and ginger, until cooked. Set aside. In another large pan, add 1 tablespoon of oil and fry eggplant, until cooked. Then add the pork to the eggplant and cook for a minute more. Add shoyu, sugar, vinegar, & cornstarch until the sauce thickens. Serve hot over rice. Enjoy!

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