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Spicy Eggplant, Pork and Tofu Stir Fry Recipe

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This recipe for Spicy Eggplant, Pork and Tofu Stir Fry, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linh Frasersmith, Senior Consultant, KPHC Finance
Added: Wednesday, November 19, 2008


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

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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