Stir-Fried Pork Slices with Eggplant (肉片茄子)
Are you ready for a dish that combines the flavors and textures of tender meat and creamy, roasted eggplant? Introducing 肉片茄子, or Stir-Fried Pork Slices with Eggplant. This dish brings together thinly sliced pork and succulent eggplant in a tasty sauce. It's a one-pan wonder that's perfect for weeknight dinners or casual weekend meals.
Ingredients
- 300 g pork loin or tenderloin thinly sliced
- 2 medium eggplants cut into bite-sized pieces
- 2 cloves garlic minced
- 1 small onion thinly sliced
- 2 tablespoons vegetable oil
Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 cup water
Instructions
Prepare the Sauce:
- In a small bowl, combine the soy sauce, oyster sauce, sugar, cornstarch, and water. Mix well and set aside.
Prep the Ingredients:
- Thinly slice the pork and cut the eggplant into bite-sized pieces. Set aside.
Cook the Eggplant:
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
- Add the eggplant pieces and stir-fry until they are tender and slightly browned, around 4-5 minutes.
- Remove the eggplant from the wok and set aside.
Cook the Pork:
- In the same wok, add the remaining tablespoon of oil.
- Add the garlic and onion, and stir-fry until fragrant.
- Add the pork slices and continue to stir-fry for about 2-3 minutes or until they're no longer pink.
Combine and Cook:
- Add the cooked eggplant back into the wok with the pork.
- Pour the sauce over the ingredients and stir well to combine.
- Let it cook for another 2 minutes, allowing the sauce to thicken and coat the pork and eggplant.
Serve:
- Dish it out hot, preferably over a bed of steamed rice.
