Pork With Eggplant (Aubergine)
11 ingredients
8 steps
Ingredients
- 8 cups eggplants, cut into 1-1/2 inch cubes
- 12 cup onion, diced
- 3 garlic cloves, minced
- 12 ounces pork tenderloin, thinly sliced
- 2 tablespoons low sodium soy sauce
- 14 cup water
- 2 tablespoons oyster sauce
- 1 teaspoon sriracha sauce
- 3 stalks green onions, sliced into 1-inch pieces, for garnish
- 1 tablespoon oil, Canola
- 12 teaspoon salt, if needed
Directions
-
1Mix together the soy sauce, oyster sauce, water and sriracha.
-
2You can use more or less sriracha according to your taste, one teaspoon gives it a little zing, use more if you like it hotter.
-
3Set aside.
-
4Over medium high heat, cook onions and garlic in oil for 1 minute.
-
5Add thinly sliced pork and cook for 2 minutes.
-
6Add egplant and soy sauce mixture and cook, stirring, for about 15 minutes or until the eggplant is cooked.
-
7Season with salt if neccessary.
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8Serve with rice.
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