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Spicy Pork & Eggplant

This is a dish I prepare often. One trip to the farmers market, Spicy Pork and Eggplant is a dish that utilizes items always on hand in my pantry. Simple, quick and very satisfying. Serve along with some steamed rice or on top of noodles.


Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 15 minutes | Ready In: 25 minutes
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US Metric

1 large Japanese eggplant, 1-inch pieces
¼ lb. ground pork
2 TB+ 1 TB vegetable oil
Sauce:
2 stalks green onion, chopped, white parts only
1 clove garlic, minced
1 tsp. ginger, peeled, grated
½ c. chicken broth
2 TB oyster sauce
1 TB Aloha shoyu
1 tsp. sesame seed oil
1 tsp. chili garlic paste
1 tsp. mirin
1 tsp. rice wine vinegar
2 tsp. cornstarch
Garnish:
2 stalks green onion, chopped, green parts only


Cooking Process:

In a mixing bowl; combine sauce ingredients; set aside. In a skillet over medium high heat; heat 2 TB of oil. Add eggplant and stir fry until browned. Remove eggplant; set aside. Into skillet, brown pork in remaining TB of oil. Add sauce ingredients; bring to a boil. Reduce heat. Return eggplant to skillet and toss to heat through.

how to serve:
For service: Garnish with green onion. Serves 2-4.
Comments:

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