Spicy Pork and Eggplant Stir-fry
Vegetables and pork spiced up with chili bean paste.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut the eggplants in half lengthwise, finely slice up diagonally into 1 cm (0.4 in.) widths, then soak in water.
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Cut the pork into large bite-size pieces, then pre-season with (A).
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Finely slice up the ginger root, and cut the Japanese long onion diagonally into 1 cm (0.4 in.) rounds. Remove the stem and seeds from bell pepper, then julienne. Chop the garlic sprouts into 4-5 cm (2 in.) lengths.
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Heat up the cooking oil, wipe away any moisture from the eggplant and pan-fry quickly. Wipe away oil after frying with a paper towel. Repeat this process for the garlic sprouts.
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Mix together (B), to prepare the complimentary seasoning.
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Heat the vegetable oil in a wok, cook the Japanese long onion and ginger root, then add in the pork. Once the meat begins to brown, quickly add in and cook the eggplant, bell pepper and garlic sprouts as well. Use a large circular motion to pour in (B), combine all ingredients and quickly cook together.
Cooking Basics
Remove the stem of the eggplant. Then cut vertically into two, and slice thinly at an angle from end to end.
[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.
[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.
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