Warning: This is not suitable for my friends who don't like eggplants - you know who you are.**insert wink**
Wanted to use up the rest of the baby eggplants that I bought earlier in the week, and here was my dinner in a flash with rice and fried egg rolls.Baby Eggplant and Pork Tenderloin Stir-fry
3 tbs vegetable oil
2 tsp minced garlic
1 tsp grated ginger
1/2 lb pork tenderloin, thinly sliced
1 tbs yellow miso
1 tsp oyster sauce
1/2 tsp sugar
1/2 lb baby eggplant
1 jalapeño chili, seeded, thinly sliced
2 brunches of green scallions, sliced
Heat oil in heavy large skillet over high heat. Add garlic, ginger and pork, and stir-fry till pork is half-done. Add yellow miso, oyster sauce and sugar and stir to blend. Add vegetables and jalapeño and stir-fry til babt eggplants are crisp-tender, about 5-8 minutes. Add scallions and cook for another minute. Serve immediately with rice and egg rolls.
Recipe adapted from Bon Appetite
Note: Since we are PG rated household with kids, I omitted the jalapeno and served some chili sambal on the side.
Friday, August 10, 2007
Baby Eggplant and Pork Tenderloin Stirfry
Posted by East Meets West Kitchen at 5:38 PM
Labels: Meat Dishes
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Yummy dinner! Hubby doesn't eat eggplant too.
Good thing my kids liked them - whew!
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