Quick Weeknight Eggplant and Pork Stir-fry
75% chuẩn vị · Vietnamese-inspired
A simplified version of the classic, this quick stir-fry uses pre-cut eggplant or smaller pieces for faster cooking. It retains the core flavors of savory pork and tender eggplant, making it perfect for a busy evening.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Diced eggplant500g
- Ground pork150g
- Garlic2 cloves, minced
- Fish sauce1.5 tablespoons
- Soy sauce1 tablespoon
- Sugar0.5 teaspoon
- Water1 tablespoon
- Cooking oil1.5 tablespoons
- Scallions2, chopped
- Saltto taste
- Black pepperto taste
Các bước
- 1
Heat oil in a wok or skillet over medium-high heat. Add garlic and stir-fry until fragrant.
- 2
Add ground pork and cook until browned, breaking it up. Season with salt and pepper.
- 3
Add the diced eggplant to the wok. Stir-fry for 5-7 minutes until the eggplant is tender.
- 4
In a small bowl, whisk together fish sauce, soy sauce, sugar, and water.
- 5
Pour the sauce mixture over the pork and eggplant. Stir well to combine and cook for another 2-3 minutes until the sauce slightly thickens.
- 6
Stir in most of the chopped scallions. Serve immediately, garnished with the remaining scallions.
