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Cut pork chop cutlets into bite-sized pieces against the grain of the chop (about 1/8 of an inch thick).
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Wash and cut eggplant into bite-sized pieces.
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Slice onion as desired.
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Grate ginger thinly. Peel, crush and chop the garlic.
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Chop the cilantro into 1 inch long pieces.
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In a wok or large frying pan, add one tablespoon of oil and allow to heat on medium high.
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Add the sugar, ginger and garlic and stir.
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Add the pork, stirring for a minute. When pieces are white on both sides, put pork aside on a bowl.
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Add the remaining oil to the wok and allow to heat.
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Add the eggplant and the cooking wine. Stir and cover for two minutes.
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Add the pork back in, stirring to mix with the eggplant.
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Add the soy sauce, stir. Add salt to taste in 1/2 teaspoon increments. Add the cilantro.
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Serve and enjoy!