Spicy Eggplant, Pork, and Tofu Stir-fry
In this stir-fry pork recipe, a garlicky sauce adds spicy flavor to tofu and eggplant.
For some added texture, try frying the cubed tofu first until lightly browned and crispy on the outside, and drain away any excess oil on paper towels while you cook the rest of the stir-fry (see my recipe for Mixed Vegetables with Tofu for directions on how to get a light crispy crust on the tofu cubes).
I also like to add some very thinly sliced mushrooms to this dish for extra flavor. I use about 3 ounces of fresh shiitakes (cleaned and stemmed), along with a small handful of wood ear mushrooms (木耳, pronounced mu’er– usually labelled as “black fungus” in Asian grocery stores and sold dry- rehydrate the mushrooms in some warm water and slice into thin shreds).
You can substitute another ground meat such as beef or turkey in place of the pork, or use veggie crumbles or tempeh if you would prefer to make a completely vegetarian version of this dish
This recipe makes four servings.
Ingredients:
- 1 pound eggplant (preferably Japanese eggplant)
- 1 tablespoon vegetable or peanut oil
- 1 tablespoon Asian sesame oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 8 ounces ground pork
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice or white wine vinegar
- 1 1/2 teaspoons Asian red chili paste, (such as Sriracha) or to taste
- 2 teaspoons cornstarch
- 8 ounces extra-firm tofu, drained and cut into 1-inch cubes
- 1/4 cup thinly sliced green onions
Method:
1. Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips. Let eggplant drain in a colander over the sink to remove some excess moisture (this will help prevent spatter when frying).
2. Pour vegetable and sesame oils into a 12-inch non-stick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes. Transfer eggplant to paper towels to drain.
3. Add pork and stir until crumbled and brown, about 5 minutes. Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute.
4. In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.
5. Gently stir in tofu and eggplant until heated through. Garnish with thinly sliced green onions and serve with hot steamed rice.