Saucy Eggplant And Pork Stir Fry Recipe 465

SAUCY EGGPLANT AND PORK STIR FRY RECIPE - (4.6/5)

saucy eggplant and pork stir fry Recipe - (4.6/5) image

Provided by thedqguy

Number Of Ingredients 14

Ingredients

John Cullen
Ingredients
1 tsp vegetable oil
250 g lean ground pork
2 garlic cloves, minced
1 tsp finely grated fresh ginger
half medium eggplant or 2 Japanese eggplants, cut into 1/2 inch dice
half 530 g pkg regular tofu, cut into 1/2 inch dice
2 tbsp oyster sauce
1 to 2 tsp hot chili-garlic sauce
1 green onion, thinly sliced
sliced fresh red chilies for garnish (optional)
If you're a lover of eggplant, this recipe will surely please your palette. Cooked with garlic, ginger, chilies and oyster sauce, the aromatic flavours meld together into one delicious dish. Bon appetit!
additions: parsnips, red pepper, broccoli served over rice, lentils, or quinoa.

Steps:

Heat a large frying pan over medium-high. Add oil, then pork, garlic and ginger. Using a fork, break up meat and cook until no pink remains, about 2 to 3 min. Add eggplant, tofu, oyster sauce, 1 tsp chili-garlic sauce and 1/2 cup water. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Simmer, covered, stirring occasionally, until eggplant is tender, about 8 to 10 min. Taste and add remaining chili-garlic sauce if you like it spicier. Stir in green onion. Serve with rice. Reader Tested! "I love how simple this is to make. The delicious aromas of ginger and garlic even brought our teenager down from his sanctuary!" ALICJA SIEK, STONEY CREEK, ONT. I served the mixture over lentils and quinoa rather than rice - it had great taste and texture.

GINGER PORK AND EGGPLANT STIR-FRY

Ginger Pork and Eggplant Stir-Fry image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound pork tenderloin, trimmed and sliced 1/8 inch thick
1/4 cup vegetable oil
1 tablespoon cornstarch
Kosher salt and freshly ground pepper
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons packed light brown sugar
2 teaspoons rice vinegar
8 ounces dried lo mein noodles
2 Chinese eggplants, quartered lengthwise and sliced crosswise
1 red bell pepper, cut into 1-inch pieces
4 teaspoons finely chopped fresh ginger

Steps:

Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.

Nutrition Facts : Calories 400, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 91 milligrams, Sodium 905 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 29 grams, Sugar 22 grams

PORK AND EGGPLANT IN HOT GARLIC SAUCE

Pork and Eggplant in Hot Garlic Sauce image

Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.

Provided by Sheynath

Categories Pork

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 large eggplant (or several small Asian)
2 tablespoons vegetable oil
1/2 lb lean pork, cut in thin strips
2 garlic cloves, minced
1/2 inch piece gingerroot, minced
2 teaspoons soy sauce (I use gluten-free tamari sauce)
2 teaspoons lime juice
1 teaspoon sugar
1 teaspoon dark sesame oil
1 teaspoon dried hot chili flakes
1 scallion, sliced thin (for garnish)
1/2 teaspoon sesame seeds (for garnish)

Steps:

Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
Add eggplant back to pan, stir to combine pork and eggplant.
Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
Plate the eggplant and sprinkle with garnishes.

Nutrition Facts : Calories 392.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 66.9, Sodium 401.5, Carbohydrate 20.2, Fiber 9.7, Sugar 8.9, Protein 28.2

PORK STIR FRY

Pork Stir Fry image

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Provided by EACline

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

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