Ingredients
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1 large eggplant (or several small Asian)
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2 tablespoons vegetable oil
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1/2 lb lean pork, cut in thin strips
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2 garlic cloves, minced
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1/2 inch piece gingerroot, minced
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2 teaspoons soy sauce (I use gluten-free tamari sauce)
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2 teaspoons lime juice
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1 teaspoon sugar
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1 teaspoon dark sesame oil
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1/2 teaspoon sesame seeds (for garnish)
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1 scallion, sliced thin (for garnish)
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1 teaspoon dried hot chili flakes
Instructions
- Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
- Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
- Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
- Add eggplant back to pan, stir to combine pork and eggplant.
- Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
- Plate the eggplant and sprinkle with garnishes.