Ginger Pork and Chinese Eggplant

IMG_8583Hi there-  We’re tucked in for the night.  Larry is making a fire and I’m waiting for the rice to finish cooking so we can sit down to dinner.  This is bowl is chock full of  flavor– soy sauce salty, Sriracha spicy, charred onion savory and a tiny bit sweet.  And cilantro–  my favorite to top it off.  Hope you like it…

GINGER PORK AND CHINESE EGGPLANT
1 cup rice (brown or white)
1 pound pork, chopped to small chunks
1/2 onion, chopped fine
2 tab. olive oil
2 Chinese eggplants, cut into disks
4 tab. olive oil
a couple shakes of garlic salt
2 cloves garlic, minced
1 tab. soy sauce
1 tab. rice wine vinegar
1/2 tsp. Sriracha chili sauce**
1 tab. brown sugar
1 tab. cornstarch
1/2 tsp. minced ginger
3/4 cup water
1/3 cup cilantro, chopped

IMG_8578Cook the rice according the package directions.  Heat 2 tab. of oil in an ample pan and drop in the pork, cut in smallish chunks and the chopped onion.  Cook 8 to 10 minutes until the onion begins to char and the pork is browned around the edges.  Remove it from the pan.  Heat up the remaining oil and saute the eggplant until it is just starting to brown.  I sprinkled it with a bit of garlic salt and added a splash more oil as it cooked.  Take it from the pan.

To make the sauce combine the garlic, soy sauce, vinegar, chili sauce, brown sugar, cornstarch, ginger and water in a closed container. Shake it to thoroughly mix it up and pour it into the hot pan.  Stir until it thickens, just a couple minutes.  Then add the pork, eggplant and the cilantro to the pan and warm it in the sauce.  Layer it on a platter over the rice you’re done!

*I just got little pork cutlets on sale and cut them up.
**The recipe I worked from called for 1 to 2 tablespoons (!) chili sauce, but the 1/2 tsp. was spicy enough for us.  You can add more to your heart’s content.

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