Eggplant & Pork stir-Fry in Spicy Garlic Sauce
This quick and easy Eggplant and Pork Stir-Fry recipe is a perfect Asian fusion meal that comes together in less then 30 mins! The spicy garlic sauce will bring everything together in one harmony
Servings: 3 people
Calories:
Equipment
- 1 wok
- 1 wooden spoon
Ingredients
- 3 whole chinese eggplant, sliced about 1 lb 2oz
- 4-5 oz pork, pork butt, pork belly diced
- 1 med onion chopped
- 1 Tbsp garlic minced
- 1-2 serano pepper sliced
- 1 finger red pepper sliced
- ¼ cup white part of scallion chopped
- 3 Tbsp green part of scallion sliced
- 8-9 Tbsp neutral oil, divided I used Rice Brand oil from Gamma One
- 1 tsp sea salt if needed.
- 1 pinch black pepper
sauce
- ½ cup water
- 2 Tbsp soy sauce I used Sempio brand
- 2 Tbsp mirin
- 2 Tbsp Toban Djan, Chili Bean Sauce I used Lee Keum Kee brand
- 2 tsp sugar
- 1 Tbsp gochugaru Korean red hot chilli flake coarse
- ½ Tbsp sesame oil
- 1 tsp sesame seeds
Instructions
- Prep all the vegetables and set aside on a big tray.
- Heat a large wok in high heat. Once hot, add 3-4 Tbsp neutral oil.
- Add onion, garlic and white part of scallion into wok and stir fry for about 1 1/2 min. Add pinch of sea salt and pepper.
- Add meat and stir fry for about 2-3min until meat is no more pink and onion is transparent.
- Add 4-5Tbsp more oil and add eggplant. Stir fry for about 3-4mins until eggplant flesh becomes yellowish color.
- Add all sauce ingredients and water into wok quickly then stir fry 1-2min.
- Lower heat and simmer for 1min. Add sea salt if needed and sesame oil.
- Turn off heat and add peppers, sesame seeds and green part of scallion.
- Serve hot with rice on the side.
Video
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