Pork & Eggplant Stir-Fry with Ketchup Curry Sauce Recipe

Name: Pork & Eggplant Stir-Fry with Ketchup Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Thinly sliced pork (I usually use thinly sliced pork belly); 2 Eggplant; 1/2 pack Shimeji mushrooms; 1 clove Garlic; 1 tbsp each Butter, oil; 4 tbsp Ketchup; 2 tbsp Sake; 2 tbsp Soy sauce; 1 heaping tablespoon Sugar; 1 heaping teaspoon Curry powder

Servings: persons

300 grams Thinly sliced pork (I usually use thinly sliced pork belly)
2 Eggplant
1/2 pack Shimeji mushrooms
1 clove Garlic
1 tbsp each Butter, oil
4 tbsp Ketchup
2 tbsp Sake
2 tbsp Soy sauce
1 heaping tablespoon Sugar
1 heaping teaspoon Curry powder

1
Cut the thinly sliced pork.
2
Chop the eggplant.
3
Remove the base and shredt the shimeji mushrooms.
4
Mince the garlic.
5
Heat oil and butter in a frying pan.
6
Cook the minced garlic and the pork.
7
Once cooked, add the eggplant and shimeji.
8
Cook until tender.
9
Once tender, add the ingredients and cook well while combining everything together.
10
It's done.
11
Other than eggplant and shimeji, you can use cabbage or onions, potatoes, etc.
12
It will still be delicious.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 300 grams Thinly sliced pork (I usually use thinly sliced pork belly), 2 Eggplant, 1/2 pack Shimeji mushrooms, 1 clove Garlic, and more.

Yes, Pork & Eggplant Stir-Fry with Ketchup Curry 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.

Pork & Eggplant Stir-Fry with Ketchup Curry Sauce

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