![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavNIG67YO5BcUTV4ZWMN_nahLj-kHI9JISIiqv4ERwrXmdCfKWrxPExBtwxeN13KgJjvwKP02Gvv8m0sTju3Z5OgbQKkWK7i3E-bL1rYuRrXMSU1eJYsa02_oi_IDC4TSpmQE/s400/P8090102.jpg)
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.
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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
preparation
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.
2 comments:
Yummy dinner! Hubby doesn't eat eggplant too.
Hey C,
Good thing my kids liked them - whew!
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