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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 Fishman Family Cookbook, 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!

Contributor:  
Contributor:  
Lauren Fishman

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. eggplant
1 Tbs. vegetable oil
1 Tbs. Asian sesame oil
1 Tbs. minced garlic
1 Tbs. minced ginger
8 oz. ground pork
cup soy sauce
1 Tbs. sugar
1 Tbs. rice wine vinegar
1 tsp. Asian red chili paste
2 tsp. cornstarch
8 oz. extra-firm tofu, drained and cut into 1-inch cubes
cup thinly sliced green onions

Directions:
Directions:
1. Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch wide strips.
2. Pour vegetable and sesame oil into a 12-inch nonstick frying pan or 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.
3. 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.
4. In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.
5. Gently stir in tofu, eggplant, and green onions until heated through.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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