| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Vegetables | 1 | Servings | |
INGREDIENTS
| Coombes | ||
| 1 | ts | Minced red chili pepper(or |
| 1/4 | ts | Dried flakes or to |
| Taste) | ||
| 1 | ts | Minced ginger root |
| 1 | ts | Minced garlic |
| 1 | ts | Sugar |
| 1 | ts | Cornstarch |
| 1 1/2 | tb | Soy sauce |
| 1 | ts | White vinegar |
| 1/2 | c | Pork(or more) — cut into |
| Strips — leftover okay) | ||
| 1/2 | To 3/4 lb eggplant — peeled | |
| Sliced (1-inch strips) | ||
| 1 | c | Oil |
INSTRUCTIONS
In a small bowl, mix together chili pepper, ginger, garlic, sugar, cornstarch, soy sauce, and vinegar. Set aside. Peel eggplant and slice into 1x3-inch strips. Slice pork. (one pork chop, some leftover pork, or even bacon will do.) Heat oil in heavy frying pan or wok. Add eggplant. Fry until pulp is brown, but not burned. Remove to paper towels to drain. Add pork to pan; fry until cooked. Remove pork to paper towel. Pour out excess oil. Heat sauce in pan until near boiling. Add pork and eggplant. Mix together until heated. Serve hot with rice. Christine Sugimura- Beaver Bites Note:No serving size given. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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