lean ground pork
garlic cloves, minced
finely grated fresh ginger
Japanese eggplants, diced into 1/2-in. segments, or 1/2 medium eggplant
tofu, cut into 1/2 inch dice, about 1/2 package
green onion, thinly sliced
sliced fresh red chilies, for garnish (optional)
- HEAT a large frying pan over medium-high. Add oil, then pork, garlic and ginger. Using a fork, break up meat and cook until no pink remains, about 2 to 3 min.
- ADD eggplant, tofu, oyster sauce, 1 tsp chili-garlic sauce and 1/2 cup water. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Simmer, covered, stirring occasionally, until eggplant is tender, about 8 to 10 min. Taste and add remaining chili-garlic sauce if you like it spicier. Stir in green onion. Serve with rice.
Reader Tested: “I love how simple this is to make. The delicious aromas of ginger and garlic even brought our teenager down from his sanctuary!” – ALICJA SIEK, STONEY CREEK, ONT.
Protein 17 g
Carbohydrates 8 g
Fat 13 g
Fibre 2 g
Sodium 297 mg