Hot Garlic Eggplant
- READY IN -
- SERVINGS 4
- SERVING SIZE 1 1/2 cup
Ingredients
- 1/2 cup water
- 1/2 cup reduced-sodium soy sauce
- 3 Tbsp sugar
- 2 Tbsp white wine vinegar
- 1/2 tsp red chili pepper flakes
- 2 Tbsp peanut oil
- 1 Tbsp ginger, peeled & finely chopped
- 1 Tbsp garlic, finely chopped
- 1 lb ground pork (lean)
- 2 lbs Japanese eggplant, cut into thin strips
- 1 Tbsp sesame oil
Directions
- In a small bowl combine water, soy sauce, sugar, vinegar and chili flakes. Set aside.
- Heat peanut oil in a wok or saute pan. Add ginger and garlic, saute for 30 seconds. Add ground pork and cook for three minutes until cooked through.
- Add reserved sauce and simmer for two minutes. Add eggplant and sesame oil and simmer till eggplant is cooked through.
Notes
- Canola oil may substitute for peanut oil.
- For a lower fat version, use a non-stick pan and 1/3 the amount of oil to saut� ginger/garlic (2 Tsp).