Eggplant and pork stir-fry
Stir frys are a great way to prepare weeknight one-pot dinners. Protein and vegetables are quickly cooked in one pot, and the variations on stir fries are endless. This dish uses eggplant, one of my favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 -6 servings 1x
Ingredients
Scale
- 5 T soy sauce
- 3 T rice vinegar
- 1 T brown sugar
- 2 t Ground fresh chili paste, such as Sambal Oelek
- 2 T toasted sesame seed oil
- 2 T peanut oil, divided
- 1 pound ground pork, preferably rough cut
- 4 cloves garlic, minced
- 1” ginger, peeled and finely minced
- 1.5 pounds Japanese eggplant, sliced in 1/2″ pieces
- 2 leeks, washed and sliced
- 1 – 2 red chili peppers, seeded and sliced
- 3 green onions, finely sliced (Reserve 2 T of dark green slices for garnish)
- 1/4 cup chopped roasted peanuts
Instructions
- Combine first 5 ingredients in a small bowl and set aside.
- Heat wok over medium high heat and add 2 teaspoons of peanut oil. When wok is hot add add garlic and ginger stirring for a few seconds then quickly add the ground pork. Cook stirring frequently until mixture is cooked about 4-5 minutes. Remove from wok and set aside.
- Add another 2 teaspoons of peanut oil to the wok and heat. When hot, add eggplant and saute until soft, about 5 to 6 minutes. Remove from heat and add eggplant to pork bowl. Set aside.
- Add 2 t peanut oil to the wok and heat. When hot add leeks, chili peppers and green onions. Stir fry until just softened. Add pork and eggplant back to the wok and pour in sauce. Stir fry briefly to combine and heat everything. Garnish with chopped peanuts and serve hot with steamed rice.