![Spicy Eggplant and Pork Stir-fry](/en/cookbook/assets/img/00004891.jpg)
Quick with less salt! A filling side dish that is slightly spicy
15 minutes
434kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the pork into 5 cm (2 in.) lengths. Season with (A) and cover with starch.
-
Cut the length of the eggplants in half, then cut into wedges. Chop the bell peppers.
-
Heat the garlic and oil in a frying pan, and once fragrant, add and saute (1). Remove and temporarily place on a plate.
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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
![](/en/cookbook/basic/vegetables/img/garlic_im02.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im03.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im04.jpg)
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
![](/en/cookbook/basic/vegetables/img/pimiento_im05.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im06.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im07.jpg)
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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