Easy Pork and Eggplant Stir-Fry | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Cut the pork belly into bite-sized pieces, about 2 inches (5 cm) long.
2. Cut the green onions into 2-inch (5 cm) pieces, and halve the thick white parts lengthwise.
3. Cut the eggplants in half lengthwise, then into 2-inch (5 cm) pieces, and halve each piece lengthwise. Soak in water until ready to cook, then drain well.
4. Crush the garlic. Remove the stems and seeds from the dried red chili(s) and cut into small pieces.
5. Mix the oyster sauce, mirin and soy sauce in a small bowl.
6. Heat a pan over medium heat and add half the sesame oil (2 tsp). Add the pork, season with 1/8 tsp black pepper and 1/8 tsp Diamond Crystal kosher salt, and stir-fry until no longer pink. Remove to a plate.
7. Add the remaining sesame oil (1 tsp) to the pan and add the drained eggplant. Stir-fry until softened and lightly coloured, adding more oil if it looks dry and sticks.
8. Return the pork to the pan and toss with the eggplant. Add the green onion, then the garlic and chili, and toss until fragrant without burning.
9. Pour in the seasoning and stir quickly to coat everything. Serve.

Summarized from Just One Cookbook's video. Watch it for the details.

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