Eggplant With Hot Garlic Sauce

Recipe Ingredients

1 teaspoon	5ml	Minced red chili pepper
1 teaspoon	5ml	Minced ginger root
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Cornstarch
1 1/2 tablespoons	22ml	Soy sauce
1 teaspoon	5ml	White vinegar
1/2 cup	31g / 1.1oz	Pork - (or more), cut into
1		-- leftover okay)
1/2 lb	227g / 8oz	Eggplant - peeled &, up to 3/4
		Sliced - (1-inch strips)
1 cup	237ml	Oil

Recipe Instructions

In a small bowl, mix together chili pepper, ginger, garlic, sugar, cornstarch, soy sauce, and vinegar. Set aside. Peel eggplant and slice into 1x3-inch strips.

Slice pork. (one pork chop, some leftover pork, or even bacon will do.) Heat oil in heavy frying pan or wok. Add eggplant. Fry until pulp is brown, but not burned. Remove to paper towels to drain. Add pork to pan; fry until cooked. Remove pork to paper towel.

Pour out excess oil. Heat sauce in pan until near boiling. Add pork and eggplant. Mix together until heated. Serve hot with rice. Christine Sugimura- Beaver Bites

Source:
Courtney Parker

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