cookware
- wok or large stainless skillet
1 | Measure and mix the sugar, chili paste, soy sauce, vinegar, fish sauce, and cornstarch slurry. Reserve. |
2 | Peel the eggplant if desired, then cut it into 1-inch rounds. Cut each round into 1-inch strips. |
3 | Warm the avocado oil in a wok (or large stainless skillet) over medium-high heat. When hot, add the eggplant. Toss and stir regularly until browned and soft. Transfer eggplant to a paper towel-lined plate to drain. |
4 | Add the ginger and garlic to the wok and stir frequently until fragrant, about 1 minute. |
5 | Add pork and stir until crumbled and brown, about 5 minutes. |
6 | If the cornstarch has settled, give the soy sauce mixture a whisk, then pour it into the pan and stir until it's simmering and thickened, about 1 minute. |
7 | Drizzle the sesame oil over the eggplant then gently stir it in with the tofu and meat mixture until heated through. |
8 | Serve over small bed of quinoa and chili pepper sauce (optional). Top with green onions. |
source: Sunset Magazine Wine Club
notes
We freeze leftovers into single serving portions for our 1-year-old.