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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spicy Eggplant, Pork and Tofu Stir Fry Recipe

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This recipe for Spicy Eggplant, Pork and Tofu Stir Fry is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. eggplant
1 Tbsp. vegetable oil
1 Tbsp. Asian sesame oil
1 Tbsp. minced ginger
1 Tbsp. minced garlic
8 oz. ground pork
1/4 cup soy sauce
1 Tbsp. sugar
1 Tbsp. rice or white wine vinegar
1 1/2 tsp. Asian red chili paste
2 tsp. cornstarch
8 oz. extra-firm tofu, drained and cut into 1 inch cubes
1/4 cup thinly sliced green onions
Directions:
Directions:
Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds in to 1-inch wide strips. Pour vegetable and sesame oils into a 12-inch non-stick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes. Transfer eggplant to paper towels to drain. Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute. Add pork and stir until crumbled and brown, about 5 minutes. In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute. Gently sir in tofu, eggplant, and green onions until heated through.

Serves: 4

 

 

 

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