Eggplant stirfry

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Okay so, eggplants are the new craze around here. This is an eggplant stirfry I’ve been dishing out very often over the past few weeks. It’s really good, and I thought you might like to try it.

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Here’s what you need:

  • 1 long eggplant (the lady at the farmer’s market tells me the long ones are sweeter than the round ones), roughly cut into medium-sized chunks
  • 1 cup ground pork
  • 3-5 cloves garlic, finely chopped
  • 1 tablespoon cooking oil (I used avocado oil)
  • 2-3 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • salt to taste (optional)
  • cilantro, roughly chopped

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I cut my eggplant into medium-sized chunks of roughly equal size. You don’t want them too big as they take too long to cook down and soften. I’m impatient and this is a stirfry which means you wanna go, tsh tsh tsh and be done, know what I mean 😉 ? You don’t want them too small either because then they’ll lose their shape and turn to mush.

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Heat up the oil in your skillet and throw in the garlic. To me, Chinese cooking always starts with the aromatics aka frying the garlic till it sizzles and you can smell the fragrance. I love my garlic, lots of it.

Next, throw in the eggplant and watch it soak up that garlicky goodness. Stir to give it a good mix, then add the ground pork and give it another good mix. Add oyster sauce, and salt to taste.

Continue frying till the eggplant is semi-softened and the pork is cooked through. Add a little water to help the eggplant soften more quickly, if necessary. Add cilantro and sesame oil at the last minute, just before you plate it… and you have yourself a quick, simple and healthy dish to go with rice. Enjoy!

Sometimes you just want a little something different rather than the same old. Or maybe you’re feeling a little adventurous. This would be an easy stirfry you can dish up pretty quickly. If you try this recipe, let me know how it went. If you have questions about this recipe, I’d be happy to answer them.

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