Spicy Eggplant, Pork, and Tofu Stir-fry

Spicy Eggplant, Pork, and Tofu Stir-fry
Photo by James Carrier


  • 1 pound eggplant
  • 1 tablespoon vegetable oil
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon rice or white wine vinegar
  • 8 ounces ground pork
  • 1 tablespoon minced ginger
  • ¼ cup thinly sliced green onions
  • + 6 more ingredients
    • 2 teaspoons cornstarch
    • 1 tablespoon sugar
    • 1 ½ teaspoons Asian red chili paste
    • ¼ cup soy sauce
    • 8 ounces extra-firm tofu, drained and cut into 1-inch cubes
    • 1 tablespoon minced garlic

1. Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips. 2. 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, ab...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network