Stir-Fried Eggplant and Tofu
Makes 4 servings
|4||ounces lean ground pork|
|2||cloves garlic, minced|
|1||teaspoon fresh ginger, finely chopped|
|1/2||teaspoon sesame oil|
|4||ounces firm tofu|
|1/2||cup chicken broth|
|1||pound Asian eggplants|
|2||tablespoons peanut oil|
|1||tablespoon soy sauce|
|1||teaspoon Chinese chili sauce|
- Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish.
- Combine pork, chopped green onion, garlic, ginger and sesame oil in small bowl.
- Drain tofu on paper towels. Cut into 1/2-inch cubes.
- Combine cornstarch and chicken broth in small bowl; set aside.
- To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces.
- Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside.
- Add pork mixture to wok; stir fry about 2 minutes or until browned. Add soy sauce, chili sauce and sugar; cook and stir until heated through.
- Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||4 g|
|Total Fat||15 g|
|Calories from Fat||66 %|
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