Pork and Eggplant with Egg
Pork and eggplant in a slightly sweet sauce.
15 minutes
323kcal
1.2g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center
for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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Remove stem from eggplants. Divide lengthwise, and cut at an angle into 1 cm (1/2 in.) wide pieces.
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Cut pork into bite size pieces, then soak in (A).
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Cover fried tofu in boiling water, removing some of the oil. Cut it in half width wise, then into 7-8 mm (1/4 in.) wide pieces.
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Boil the peas and cut into small pieces vertically.
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Heat salad oil in a pot, and fry the eggplant and pork.
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Place (4) and (B) into (5). When it comes to a boil, add the fried tofu for 2-3 minutes.
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Beat the egg, pour it in and cover the pan with a lid. Scatter (4) on top, turn off the heat and cook until the egg is about half done.
Cooking Basics
Eggplants - removing the calyx
Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.
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