If it’s one thing I like it’s variety, and around this house for food, it’s all about having a different culture’s as often as possible. Spice is definitely something I do not hold back on and this Szechwan Eggplant and Pork Stir-Fry serves up the heat. If my head starts sweating I know I hit the mark. Feel free to adjust to your liking, but the hotter the better for me. As long as it doesn’t cover up the other flavors, right?
So I had this beautiful Chinese Eggplant from the Farmers Market. Long, thin yet meaty and an amazing color purple. I had another idea in mind, but as usual switched gears when I felt the need for heat and something quick. A stir-fry always works for me, and on a busy end-of-the-day-evening I had this meal on the table in 20 minutes.
Cut the pork loin into 1 inch square pieces. Place in a bowl to marinate with soy sauce and cornstarch. Toss to coat and refrigerate for at least 15 minutes.
In the meantime trim the ends off the Chinese eggplant. Cut each eggplant lengthwise into quarters, then cut crosswise into 2-inch long “fingers”. Toss lightly in a bowl with kosher salt and set aside to allow water to drain.
Prep sauce by mixing the chili paste, black bean sauce, ginger, soy sauce, honey, apple cider vinegar and sesame oil. Stir until the honey is dissolved. Set aside.
Heat a wok or large skillet over medium-high heat and add the oil. Add the minced garlic and stir fry quickly. Add the pork in batches and stir fry quickly until browned. Don’t overcrowd the pan or you will steam the pork. We want this stir fried!
Squeeze any excess water from the eggplant. Add the eggplant and stir fry until seared, about 3 minutes.
Add the green onions, and bamboo shoots. Next add the sauce mixture and stir fry for a minute until fragrant and the sauce has thickened. If too thick add broth or water to thin.
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October 20th, 2014
If it's one thing I like it's variety, and around this house for food, it's all about having a different culture's as often as possible. Spice is definitely something I do not hold back on and this Szechwan Eggplant and Pork Stir-Fry serves up the heat. If my head starts sweating I know I hit the mark. Feel free to adju... Read More
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