Stir Fry Eggplant Recipe

By Panlasang Pinoy

Ingredients

4 pieces Chinese eggplant (sliced)
4 ounces ground pork
2 tablespoons cornstarch
2 tablespoons white vinegar
¼ cup green onions (chopped)
1 tablespoon salt
2 cups water
1 tablespoon cooking oil
2 thumbs ginger (minced)
4 cloves garlic (minced)
5 pieces Thai chili pepper (chopped)
1 teaspoon sugar
¼ teaspoon salt
1 tablespoon soy sauce
1 tablespoon vinegar
2 teaspoons oyster sauce
¼ cup water

Prep Time5mins
Cook Time20mins
Servings4

Instructions

Combine 2 cups water, 1 tablespoon salt, and 2 tablespoons vinegar in a large mixing bowl. Stir and then add the sliced eggplants. Soak it for 20 minutes.

Make the sauce by combining all the sauce ingredients as listed above the ingredient section in a bowl. Mix well and then set aside.

Remove the eggplants from the bowl and place it in a colander. Gently squeeze until enough water has been extracted from the eggplants. Sprinkle the cornstarch over it and then toss the eggplants until it gets evenly coated. Set this aside.

Heat 1 tablespoon of cooking oil in a pan. Add the ground pork. Sauté this until the color turns light to medium brown.

Add the eggplants. Continue sautéing for 2 minutes.

Pour the sauce into the pan. Stir and continue cooking using medium heat until the sauce thickens.

Garnish with chopped green onions and then transfer to a serving plate.

Serve! Share and enjoy.