Hoisin Pork & Eggplant
A quick, easy stir fry dish to prepare. Simple and flavorful; the flavor just pop. Feel free to use this Hoisin Pork & Eggplant recipe with chicken, beef or seafood as well as using your favorite vegetable.
2 Japanese long eggplant, ¼-inch diagonal slices
½ lb. pork, thinly sliced
2 TB vegetable oil
1 clove garlic, minced
4 stalks green onion, chopped, white & green parts separated
1/8 tsp. crushed red pepper flakes
chopped green onion, green parts only
3 TB hoisin sauce
2 TB rice wine vinegar
2 TB water
2 tsp. sugar
1 tsp. ginger, peeled, grated
½ tsp. cornstarch
In a small mixing bowl; combine sauce ingredients. Set aside. In a large skillet or wok; stir fry eggplant in 2 TB of oil until slightly browned and charred on all sides. Remove. Into skillet; add remaining oil and stir fry pork 2 minutes until browned. Stir in garlic, white parts of green onion, sauce mixture, red pepper flakes and eggplant. Cook until thickened.
For service: Garnish with green parts of green onion. Serve immediately. Serves 3-4.