This recipe came about by accident. You know those days – the fridge is almost empty. Everyone is tired and you’re wondering if you can manage to eke out one more day without going grocery shopping, so you decide to get creative in the kitchen. You fall back on your condiment of choice, soy sauce and wonder what you can throw together. Rice always works, and you were born in pork heaven, so you can’t go wrong with ground pork. Hmm, those eggplants – probably should finish those off before you forget them in the back of the fridge and they go bad. A little soy sauce, a little salt, then you spot the 2 (TWO?!) bottles of asian 5-spice in the pantry. Grocery shopping mistakes..le sigh. Since you have so much asian 5-spice, you throw a bit in as well. A sprinkle of cilantro and scallions, and you’re done. Wondering what the verdict is or whether you’ll need to pull out the mac & cheese. One little taste. Whoa. Hey, that’s actually pretty good! As in, really good! Family then proceeds to devour it for dinner. Success! Grocery shopping can wait until tomorrow…
Wait, that wasn’t you? Ok, that was all me. Now you’ve gotten a taste of what goes through my head around dinnertime.
And in case this is your first time trying one of my recipes, know that these are all made for experimentation. My measurements are not exact because I grew up learning how to cook with “a little soy sauce, a little sesame oil, a dash of this, a pinch of that”. And these dishes are all very forgiving.
Eggplant Pork Stir-fry
- 1 lb ground pork
- 2-3 japanese eggplants – long, narrow, purple
- 1 clove garlic
- 1/3 C soy sauce
- a few Tbs vegetable oil
- 1-2 tsp asian 5-spice
- handful of chopped cilantro
- handful of chopped green onions
- 1 Tbs cornstarch
- pinch of sugar
- Marinate the pork in a bowl with a few tbsp of soy sauce, salt, cornstarch and a pinch of sugar. Leave in fridge for 30 minutes.
- Cut or dice eggplant.
- Slice garlic clove.
- Heat oil in pan on medium high heat.
- Stir-fry pork until cooked through. Remove and set aside.
- Stir-fry garlic and eggplant until eggplant starts to soften.
- Add pork back into the pan and stir-fry together.
- Add remaining soy sauce and season with salt and pepper to taste.
- Add asian 5-spice (also to taste)
- Continue stir-fry until eggplant is soft and dish is well-integrated.
- Add a handful of chopped green onions and chopped cilantro.
- Serve hot with white rice.