Spicy Eggplant and Pork Stir-fry

Spicy Eggplant and Pork Stir-fry

Quick with less salt! A filling side dish that is slightly spicy

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5-1/4 oz.)

1 Tbsp



cooking oil

1/2 Tbsp

5 g (about 1/4 oz.)

(A)pork seasoning


3 Tbsp


  1. Cut the pork into 5 cm (2 in.) lengths. Season with (A) and cover with starch.
  2. Cut the length of the eggplants in half, then cut into wedges. Chop the bell peppers.
  3. Heat the garlic and oil in a frying pan, and once fragrant, add and saute (1). Remove and temporarily place on a plate.
  4. Add (2) to the same frying pan and saute. When cooked through , return the pork (3) and add (B). Saute together while fully coating.

    • Use as much chili oil as you prefer.

Cooking Basics

Garlic - thinly sliced

Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.

Green peppers - random cut

Place the knife diagonally on the round green pepper and cut it up irregularly. When the cut is close to the seeds, stand the green pepper up and cut in a manner to avoid the seeds so that you can neatly cut to the end.


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