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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Eggplant is yin. Cooking it with yang ingredients like chili-garlic paste, pork, and fresh ginger balances the dish. Ingredients:
1 pound japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices |
1/4 cup low-sodium chicken broth |
2 tablespoons brown sugar |
2 tablespoons low-sodium soy sauce |
1 tablespoon mirin (sweet rice wine) |
1 tablespoon balsamic vinegar |
2 teaspoons chili-garlic paste |
1 1/2 teaspoons vegetable oil |
4 garlic cloves, minced |
3 tablespoons finely chopped fresh ginger |
1/4 cup lean ground pork |
1/4 teaspoon salt |
Directions:
1. Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.
2. Whisk broth and next 5 ingredients (through paste) in a bowl.
3. Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add pork; stir-fry 2 minutes, or until pork loses its pink color. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.
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