Simple Pork & Eggplant
We are fortunate that our god daughters yard is bountiful with Japanese eggplant.This is a favorite simple and quick dish of ours making use of the beautiful eggplant.Make it as spicy as you like adding your favorite oriental hot sauce. Serve with steamed rice or over your favorite noodles.
3 TB vegetable oil
1 ½ lb. ground pork
½ medium onion, chopped
2 medium Japanese eggplant, thinly sliced
1 TB cornstarch mixed with 3 TB water
6 TB oyster sauce
2 TB chili bean paste, as desired
4 TB brown sugar
4 TB Aloha shoyu
2 tsp. ginger, grated
1 tsp. sesame seed oil
In a skillet or wok over medium high heat; stir fry pork, onion and eggplant in oil until pork is cooked through. In a small mixing bowl, combine sauce ingredients. Add into skillet. Cook 1-2 minutes. Stir in cornstarch slurry until slightly thickened. Serves 4.