Spicy Eggplant, Pork, and Tofu Stir-fry
Spicy Eggplant, Pork, and Tofu Stir-fry might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 307 calories, 16g of protein, and 21g of fat per serving. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of asian chili paste, extra-firm tofu, green onions, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert.
Instructions
Rinse eggplant and cut crosswise into 1-inch thick rounds.
Cut rounds into 1-inch-wide strips.
Pour vegetable and sesame oils into a 12-inch nonstick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes.
Transfer eggplant to paper towels to drain.
Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute.
Add pork and stir until crumbled and brown, about 5 minutes.
In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water.
Pour into pan and stir until mixture is simmering and thickened, about 1 minute.
Gently stir in tofu, eggplant, and green onions until heated through.