Stovetop, Grater, Frying pan, Pot (small)
Wash & cube the eggplant. Add the eggplant to a colander. Sprinkle with salt & set aside.
Grate or mince the garlic & ginger.
Mince the chives (optional).
In a small bowl, mix together the sugar & soy sauce.
Squeeze the salted eggplant using a dish towel or paper towels.
Heat a pan or wok over medium-high heat. Add a drizzle of oil & the eggplant. Cook, stirring for 3-5 min. Then transfer the eggplant to paper towels to drain.
Add a little more oil to the same pan. Stir in the garlic, ginger & ground pork. Mix as you break apart the pork into pieces.
Add the sweet soy sauce & eggplant to the pan. Pour in a splash of water. Reduce the heat to low, cover & simmer for 7-10 min.
In the meantime, cook the rice according to the package instructions.
When the eggplant is fork-tender, remove the pan from the heat.
Serve the eggplant & pork over fluffed rice. Garnish with chives (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Eggplant & Pork Stir Fry" contains 792 Energy, 40 g of Fat, 75 g of Carbohydrates, 27 g of Protein, 7 g of Fiber.