Eggplant is one of my favorite vegetables. When I was growing up in the Dominican Republic, it was used as a meat substitute, usually braised or fried. After being introduced to Thai and Chinese eggplant dishes, I have also been enjoying eggplant with a variety of meats in stir-fries.
This eggplant with pork recipe can be made with either Italian eggplant or Chinese eggplant. It uses a garlic and ginger sauce and a cilantro garnish. This dish is best served with plain rice.
Stir fried eggplant with pork
- 1.5 lbs of pork chop cutlets
- 1 big Italian eggplant or 3 medium Chinese eggplants
- 1/2 medium red onion
- 3 slices of fresh ginger
- 3 large garlic cloves
- 1/3 bunch of fresh cilantro
- 2 tablespoons of cooking oil
- 1 tablespoon of soy sauce
- 1 tablespoon of cooking wine
- 1/2 teaspoon of sugar
- 1 teaspoon salt
- Cut pork chop cutlets into bite-sized pieces against the grain of the chop (about 1/8 of an inch thick).
- Wash and cut eggplant into bite-sized pieces.
- Slice onion as desired.
- Grate ginger thinly. Peel, crush and chop the garlic.
- Chop the cilantro into 1 inch long pieces.
- In a wok or large frying pan, add one tablespoon of oil and allow to heat on medium high.
- Add the sugar, ginger and garlic and stir.
- Add the pork, stirring for a minute. When pieces are white on both sides, put pork aside on a bowl.
- Add the remaining oil to the wok and allow to heat.
- Add the eggplant and the cooking wine. Stir and cover for two minutes.
- Add the pork back in, stirring to mix with the eggplant.
- Add the soy sauce, stir. Add salt to taste in 1/2 teaspoon increments. Add the cilantro.
- Serve and enjoy!