Meat Eggplant Stir-fry Recipe
An easy way to cook eggplant, only needs 20 minutes, and a couple of easy-to-prep ingredients, enjoy!
Prep time: 15 minutes
Cook time: 5 minutes
Utensils:
Wok, bowl, serving plate.
Serves 2
Ingredients:
200 g / 7 oz. pork
2 eggplant, about 100 g each, trim off the stems, cut into strips
2 green peppers, seeded, cut into thin strips
2 tbsps. minced garlic cloves
2 slices ginger, cut into thin strips
1 tbsp. rice wine, or dry sherry
1 tbsp. light soy sauce
1 tsp. white sugar
1 tbsp. chicken essence
1 tsp. salt, or to taste
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl
2 tbsps. vegetable oil for stir-frying
Directions:
1. Cut the pork into thin strips, combine with 1 tsp. salt, cornstarch and water mixture in a big mixing bowl, stir clockwise for 1-2 minutes and then let marinate for about 15 minutes.
2. Preheat a wok over high for 1 minute before adding eggplant strips, stir fry them over medium high until soft, remove to a plate for later use then.
3. Heat 2 tbsps. vegetable oil in the wok until hot, stir fry meat until white, about 1 minute, then sprinkle with 1 tbsp. rice wine, 1 tbsp. light soy sauce, add ginger and garlic cloves, stir fry until aromatic.
4. Put green pepper and eggplant back into the wok, keep cooking.
5. Taste and season with salt, and chicken essence, stir briefly to mix everything well, then serve immediately.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 19.2 g |
| Total fat: 29.3 g |
| Carbohydrate: 4.1 g |
| Calories: 357 kcal |
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