Friday, August 10, 2007

Baby Eggplant and Pork Tenderloin Stirfry

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.


Little Corner of Mine said...

Yummy dinner! Hubby doesn't eat eggplant too.

East Meets West Kitchen said...

Hey C,
Good thing my kids liked them - whew!