Pork And Eggplant In Hot Garlic Sauce Recipe

Name: Pork And Eggplant In Hot Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (or several small Asian); 2 tablespoons vegetable oil; 1/2 lb lean pork, cut in thin strips; 2 garlic cloves, minced; 1/2 inch piece gingerroot, minced; 2 teaspoons soy sauce (I use gluten-free tamari sauce); 2 teaspoons lime juice; 1 teaspoon sugar; 1 teaspoon dark sesame oil; 1 teaspoon dried hot chili flakes; 1 scallion, sliced thin (for garnish); 1/2 teaspoon sesame seeds (for garnish)

Servings: persons

1 large eggplant (or several small Asian)
2 tablespoons vegetable oil
1/2 lb lean pork, cut in thin strips
2 garlic cloves, minced
1/2 inch piece gingerroot, minced
2 teaspoons soy sauce (I use gluten-free tamari sauce)
2 teaspoons lime juice
1 teaspoon sugar
1 teaspoon dark sesame oil
1 teaspoon dried hot chili flakes
1 scallion, sliced thin (for garnish)
1/2 teaspoon sesame seeds (for garnish)

1
Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
2
Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
3
Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
4
Add eggplant back to pan, stir to combine pork and eggplant.
5
Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
6
Plate the eggplant and sprinkle with garnishes.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant (or several small Asian), 2 tablespoons vegetable oil, 1/2 lb lean pork, cut in thin strips, 2 garlic cloves, minced, and more.

Yes, Pork And Eggplant In Hot Garlic Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork And Eggplant In Hot Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions