Wednesday, July 17, 2013

Spicy Garlic Ginger Eggplant with Pork Loin



Stir Fry dishes are a great option for weekday nights.  They are quick, easy and delicious.  This Chinese stir fry uses eggplant as the star of the dish.  In fact the dish can easily be made a vegetarian dish be simply eliminating the pork loin.  However, as an omnivore I tend to prefer this dish with pork.

The entire dish can be cooked in 20 minutes.  The flavor of the stir fry relies heavily on the garlic, ginger and spicy sweet sauce made from soy sauce, chili garlic sauce, brown sugar, rice vinegar and hoisin sauce.   The eggplant of choice for this dish is Chinese eggplant, but Japanese eggplant also works well.  The eggplant is first cooked separately to prevent it from being over cooked.  Then it is returned back into the pan to be mixed with the rest of the ingredients and coated in the spicy sweet sauce.

Servings: 2
Prep Time: 10 minutes
Cooking Time: 20 minutes


Ingredients:

4-6 oz Pork Loin Chop boneless and cut into strips
salt and pepper
2 Tablespoons Soy Sauce
1 Tablespoon Chili Garlic Sauce or Sriracha
1 Tablespoon light brown sugar
1 Tablespoon Rice Vinegar
1 Teaspoon Hoisin Sauce
4 Tablespoons Vegetable Oil divided
1 lb. Chinese Eggplant cut into 1 inch cylinders or cubes
4 Garlic Cloves minced
1/2 Cup Yellow Onion sliced into strips
1 Inch Ginger sliced
1 Tablespoon Red Pepper Flakes
1 Green Onion chopped

Add salt and pepper to the cut pork loin and set aside.

In a medium bowl, combine the soy sauce, chili garlic sauce or Sriracha, brown sugar, rice vinegar and hoisin sauce. Stir to mix well and set aside.

Heat 3 tablespoons of the oil in a large saute pan or wok.  Over high heat, stir fry the eggplant until soft and slightly browned (about 3-4 minutes).  Remove the eggplant from the pan or wok and set aside. Add the remaining tablespoon of oil to the pan or wok along with the garlic, onions and ginger.  Stir fry until fragrant (about 1 minute).  Add the pork to the pan and stir fry until the meat is white or light brown in color (about 4-5 minutes).  Add the spicy sweet sauce to the pan and stir well to combine.  Add the eggplant to the pan and stir well again to combine.  Toss in the red pepper flakes and the white portion of the green onions to the pan.  Stir fry for an additional minute.  Remove from heat and garnish with green portion of the green onions to serve.

Serve with a side of steamed jasmine rice.


1 comment:

  1. Your article is simple and the content is easy to understand. I admire your stir fry sauce recipe and I want to prepare this one. I'm sure my son will love this very much. Thank you for sharing this one.

    ReplyDelete