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Pork and Eggplant Stir Fry
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Description
This is a variation of a Japanese home-style meal substituting eggplant for the Japanese squash kabocha. You can vary the vegetables. If you don’t have zucchini on hand, you could substitute shredded cabbage, and for carrots, you can use water chestnuts or diced turnip instead. Have fun improvising.
Ingredients
- 1 Tablespoon Olive Or Vegetable Oil
- 1 whole Medium Onion, Diced
- 1 pound Pork, Cubed Into Bite-sized Pieces, Or Ground
- 1 whole Medium Eggplant, Diced
- 3 whole Carrots, Diced
- 1 piece Celery Rib, Diced
- 1 whole Small Zucchini, Diced
- ¾ cups Water
- ¼ cups Soy Sauce
- 3 Tablespoons Mirin Sauce
Preparation
Heat oil in a large saucepan over medium heat. Sauté onion and pork for about 2 minutes. Stir occasionally.
Add vegetables, sauté for another 2 or 3 minutes. Stir occasionally.
Add water, soy sauce, and mirin sauce.
Simmer covered for about 10 to 15 minutes, stirring occasionally until vegetables are cooked.
Serve with rice.
Note: Mirin is a sweetened cooking sauce. If mirin is not available, add a little more soy sauce and 1 or 2 teaspoons sugar or sugar substitute.
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papapizza on 9.24.2009
Although you can enter 400 characters about the recipe before you post it, it gets cut off when it goes up. Here’s a little more of the writeup:
This is a variation of a Japanese home style meal substituting eggplant for the Japanese squash kabocha. You can vary the vegetables. If you don’t have zucchini on hand, you could substitute shredded cabbage, or water chestnuts or diced turnip for carrots. Have fun improvising.