Here are the step-by-step instructions on how to make a delicious eggplant and chopped pork stir fry:
Ingredients:
* 1 medium-sized eggplant
* 1 pound of pork, cut into small pieces
* 3 cloves of garlic, minced
* 1 inch piece of ginger, grated
* 2 tablespoons of soy sauce
* 2 tablespoons of rice vinegar
* 1 tablespoon of cornstarch
* 1 tablespoon of sesame oil
* 1/4 teaspoon of red pepper flakes
* Salt and pepper to taste
* 2 green onions, sliced
* 1 cup of bean sprouts
* 1 cup of broccoli florets
* Cooked rice or noodles, for serving
Instructions:
1. Start by cutting the eggplant into thin strips, about 1/4 inch thick. Then, salt the eggplant and stack them on top of each other. Place a heavy object over the stack of eggplant and let it sit for 30 minutes. This will help the eggplant to expel excess water and become tender.
2. While the eggplant is resting, prepare the pork. In a small bowl, mix together 1 tablespoon of cornstarch with 1/4 cup of water until it forms a smooth slurry. Add the pork to the mixture and toss until it's well coated in the cornstarch mixture. Set aside.
3. Heat a large wok or skillet over high heat. Add 2 tablespoons of sesame oil to the pan and swirl it around. Once it starts to shimmer, add the minced garlic and grated ginger. Cook for about 30 seconds until they're fragrant.
4. Add the chopped pork to the pan and stir fry it for a minute or two until it turns brown in color. Remove the pork from the pan and set aside.
5. Now, it's time to cook the eggplant. Rinse the salted eggplant slices and pat them dry with a paper towel. Add 1 tablespoon of oil to the pan and heat it up. Once it's hot, add the eggplant slices in batches and stir fry them for about 2 minutes on each side or until they're tender and lightly browned.
6. While cooking the eggplant, add the bean sprouts and broccoli florets to the pan and cook them for another minute or so. Season with salt and pepper to taste.
7. Once everything is cooked, bring all the ingredients back into the pan and mix them together. Add the pork back into the pan, along with the red pepper flakes, and stir fry for another minute or two until it's heated through.
8. Serve the eggplant and chopped pork stir fry over rice or noodles. Garnish with sliced green onions to add some freshness to the dish.
Enjoy your delicious hot and spicy eggplant and chopped pork stir fry!