I haven’t been back to the blog for a few months now, I’ve had a few reasons. One of them was, if I stepped one foot into the kitchen I’d have a toddler clinging desperately on my leg, not letting go unless I stopped doing whatever I did and left the kitchen. If I ignored her for even 2 minutes, she’d have the amazing ability to vomit all over herself and the carpet. She insists on ‘helping’ me cook, so you can say I’ve had a difficult time cooking anything substantial for meals, stirring a one pot meal with one hand, holding a toddler with another.
Now that I’ve used the word ‘vomit’ in my first paragraph, that will whet your appetites while I give you the recipe for stir fried eggplant. I’ve been craving eggplant for weeks now and this one is pretty easy. Most stir fry recipes are 80% prep and 20% actual cooking, so maybe some of the steps can even be done ahead of time.
Also, if you would like this recipe to be vegetarian, just opt out the minced pork for tofu. It’s equally as delicious.
Garlic Eggplant Stir Fry
- 1 large eggplant, cut into small cubes (1/2 inch thick)
- 2 tsp. salt
- 3 cloves garlic, minced
- 6 oz. ground pork*
- 2 Tbsp. corn or canola oil
- 2 Tbsp. scallions, chopped
Ingredients for Sauce:
- 1 cup chicken broth
- 1 Tbsp. oyster sauce
- 1 tsp. soy sauce
- splash of sesame oil
- 1 tsp. sesame seeds
- 1 tsp. cornstarch
*For vegetarian dish, substitute with firm tofu chunks.
1) In a large bowl, dissolve salt in cold water. Add eggplant and soak for 15 minutes. Drain on paper towels and set aside.
2) In a small bowl, mix all the ingredients for the sauce together, set aside.
3) In a wok (or non stick skillet), heat oil on medium high heat. Add the minced garlic and sauté for 15-20 seconds, then add ground pork, stirring quickly to break up the pieces, for 2 minutes. Add eggplant and stir fry for another 4-5 minutes. Pour on sauce and stir until thickened. Top with scallions and serve.