Pork Eggplant & Tomato
asian, chinese
1 cup pork, shredded
1 medium onion, sliced
1 salt
1 teaspoon soya sauce
3 tablespoon oil
2 cup eggplant, sliced or
1/2 large eggplant, sliced
2 cup canned tomatoes
1 teaspoon sugar
1. Prepare ingredients. Marinate pork in salt and soya sauce for 5 minutes.
2. Heat oil up in wok to smoking point. Add pork and onions. Stir fry pork until browned, about 5 minutes. Add eggplant, tomatoes, and sugar. Cover wok. Cook ingredients for 15 minutes. Lift cover occasionally to stir ingredients.
NOTE: This could be made into a purely vegetarian dish by omitting the pork. Stir fry the eggplant and onions first, then add the tomatoes.
Yield: 5 servings