Spicy Eggplant and Pork Stir-fry
Quick with less sodium! A filling side dish that is slightly spicy
15min
434kcal
600mg
- 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.
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Cut the length of the eggplants in half, then cut into wedges. Chop the green peppers.
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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
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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