Szechwan Eggplant and Pork Stir-Fry

Szechwan Eggplant and Pork Stir-Fry1

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.

Szechwan Eggplant and Pork Stir-Fry2

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.

Szechwan Eggplant and Pork Stir-Fry3

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.

Szechwan Eggplant and Pork Stir-Fry4

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.

Szechwan Eggplant and Pork Stir-Fry5

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.

… 

Read More »

Check Out the Last 10 Recent Recipes Here

Szechwan Eggplant and Pork Stir-Fry

Szechwan Eggplant and Pork Stir-Fry

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

Matcha Green Tea Almond Shortbread Cookies

Matcha Green Tea Almond Shortbread Cookies

October 19th, 2014

Matcha, a finely ground green tea powder, is a subtle flavor. Beautiful brewed as a tea, it can be found in soba noodles to desserts. I wanted to make one of my favorite cookies, shortbread, and incorporate the matcha powder and almonds. Match ice cream is next on my list and I'll keep you updated on that version. I ... Read More

Cinnamon Chocolate Chia Mousse Parfaits with Orange Whipped Cream

Cinnamon Chocolate Chia Mousse Parfaits with Orange Whipped Cream

October 17th, 2014

These little lovlies are so dang good. So good in fact I bet your kids will never know what the secret ingredient actually is, and that it's good for  them. Oh, and the other cool thing is these can be made so quickly. It's all mix, refrigerate and layer. Easy peasy, right? My Cinnamon Chocolate Chia Mousse Parfai... Read More

Green Chili Chicken Mac and Cheese Muffins

Green Chili Chicken Mac and Cheese Muffins

October 16th, 2014

Thinking of new ideas, or at least new to me, is always fun when deciding on a new recipe. Some are not rocket science and others are super detailed. I enjoy making them all and couldn't make up my mind the other day. See, it all started when in the midst of a downpour of rare rain here in San Diego I had the overwhe... Read More

No Bake White Chocolate Cherry Pistachio Energy Bites

No Bake White Chocolate Cherry Pistachio Energy Bites

October 14th, 2014

Late at night there are times when I want a snack. The old days had me chowing down on cookies, ice cream and the like, but these days I try to keep it to fruit and yogurt with a little granola or my new favorites are these incredible no-bake energy bites. These are compact little rolled balls of nutritional goodness... Read More

Pumpkin Chai-Spiced Mini Bundts with Lemon Glaze

Pumpkin Chai-Spiced Mini Bundts with Lemon Glaze

October 12th, 2014

You ever want something sweet, like a slice of cake or pie and then, since there is an entire cake or pie, end up eating it all over the course of the week? Well we have and I decided if I was going to be weak and have some baked goods around the house it would be in a small batch and these fit the bill. It's Autumn ... Read More

Thunderbird Salad

Thunderbird Salad

October 11th, 2014

We were invited over to a friend’s house and his wife made this incredible first course salad. For the life of me I can't remember the reason or why it's called a Thunderbird Salad, but it is so simple and packs an amazing flavor. It sure is one of my all time favorites. Chilled and crunchy, salty, cheesy and sweet all ... Read More

Individual Beef Wellingtons with Caramelized Onions and Bleu Cheese Rosemary Compound Butter

Individual Beef Wellingtons with Caramelized Onions and Bleu Cheese Rosemary Compound Butter

October 10th, 2014

OK, so this is a little bit of a mouthful recipe title, but wait until you get a forkful of this incredible dinner. I mean it has it all from crusty, buttery puff pastry outside to the fork tender filet inside napped with the bleu cheese and rosemary compound butter. And did I mention the rich and savory caramelized oni... Read More

Autumn Harvest Kaniwa Salad

Autumn Harvest Kaniwa Salad

October 8th, 2014

Have you heard of Kaniwa? No, I didn't misspell the dubious Quinoa, this one is Kaniwa. I read about it recently in a food magazine where the question was posed asking if Kaniwa would be the new replacement for Quinoa. I'm not sure about that, but it sure is another good grain for the kitchen recipe arsenal. I am loving... Read More

Beefed Up Beef Stroganoff

Beefed Up Beef Stroganoff

October 6th, 2014

So staring me down as I opened the refrigerator was this beautiful flank steak. My first thought was I'd dry rub it and grill away. Good thing I went outside to refill the water fountain when I was playing with the dogs and noticed the gas can on the grill was WAY low. It just wouldn't make the meal, and since I was ... Read More

Tips & Tricks

Homemade Masa Made Easy 2

Homemade Masa Made Easy

I could easily go to my local Mexican market and order some fresh masa or I can make it myself I thought. I mean, it’s made from hominy. You just can’t use cornmeal and work in some water, the process doesn’t work. Hominy is needed. Same vegetable – corn, but hominy consists of dried maize kernels that have been… 

Read More »

recipes keviniscooking

My Favorite Recipes of the Week for August 8, 2014

KevinIsCooking Favorite Recipes of the Week is a weekly roundup of the most delicious recipes, stories and Pin-worthy images that I stumble across during my everyday browsing. In this week’s collection, we have recipes from …   First up is a behind the scenes post from Matt Armendariz on his site MattBites, “Behind the Scenes of… 

Read More »

pan-roasted-brined-pork-chop-646-620x620

8 Mistakes Made When Cooking Pork Chops

Photo Credit: ROMULO YANES I came across this article by senior food editor Dawn Perry in Bon Appétit and thought it worth repeating here in abbreviated format. I love a good seared pork chop, especially if it has been brined and cooked well. In her article post she gives great tips and also at the bottom of the article… 

Read More »

How to Make Coconut Butter1

How to Make Coconut Butter

I think it’s the texture of dried coconut that doesn’t sit well with me. I’ve always felt like I was eating sweetened sawdust, wood chips, or something. So I have never been a big fan of coconut. Although recently I saw a recipe that called for it as its base ingredient and figured I’d give… 

Read More »