Pork, eggplant and shiitake stir fry

Pork, eggplant and shiitake stir fry is a gluten free, dairy free, and pescatarian recipe with 4 servings. One serving contains 1184 calories, 5g of protein, and 124g of fat. For $3.05 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of hoisin sauce, salt and pepper, onion leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. 56 people have made this recipe and would make it again. It is brought to you by Casaveneracion. From preparation to the plate, this recipe takes approximately 20 minutes. It works well as a side dish. With a spoonacular score of 64%, this dish is pretty good. If you like this recipe, you might also like recipes such as Vegetable Stir Fry with Fairy Tale Eggplant, Green Bell Pepper and Shiitake Mushrooms, Pork and eggplant stir fry, and Pork, tofu and eggplant stir fry.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsCut off the tops of the eggplants. Split each one into halves vertically then cut into half-inch slices.Pull off the stems of the shiitake and discard as they are much too tough and woody. Quarter the caps.Heat the cooking oil in a wok or frying pan. When it starts to smoke, add the eggplants and fry for just 30 seconds. They will continue to soften in the residual heat do don’t wait for them to turn soft. When they start to brown, scoop them out (a spider is useful) and drain on a stack of paper towels. By cooking the eggplants separately, you’ll avoid the risk of overcooking them which is easy to do when they’re cooked together with other ingredients that require different lengths of cooking time.Pour off the oil in the wok until only about a tablespoonful remains.Reheat the oil. Drop in the pork mixture by small pinches. Stir fry until lightly browned. Add the garlic, ginger, onion and shiitake. Stir fry for about 30 seconds.Return the eggplants to the wok or frying pan. Pour in the oyster and hoisin sauces, and the sesame seed oil. Stir fry just until the eggplants are heated through.Turn off the heat. Taste and add salt and pepper, as needed.Transfer the stir fry to a platter. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve hot with rice.

 

Step by step:

1. Cut off the tops of the eggplants. Split each one into halves vertically then cut into half-inch slices.Pull off the stems of the shiitake and discard as they are much too tough and woody. Quarter the caps.

2. Heat the cooking oil in a wok or frying pan. When it starts to smoke, add the eggplants and fry for just 30 seconds. They will continue to soften in the residual heat do don’t wait for them to turn soft. When they start to brown, scoop them out (a spider is useful) and drain on a stack of paper towels. By cooking the eggplants separately, you’ll avoid the risk of overcooking them which is easy to do when they’re cooked together with other ingredients that require different lengths of cooking time.

3. Pour off the oil in the wok until only about a tablespoonful remains.Reheat the oil. Drop in the pork mixture by small pinches. Stir fry until lightly browned.

4. Add the garlic, ginger, onion and shiitake. Stir fry for about 30 seconds.Return the eggplants to the wok or frying pan.

5. Pour in the oyster and hoisin sauces, and the sesame seed oil. Stir fry just until the eggplants are heated through.Turn off the heat. Taste and add salt and pepper, as needed.

6. Transfer the stir fry to a platter. Sprinkle with toasted sesame seeds and sliced onion leaves.

7. Serve hot with rice.

Nutrition Information:

covered percent of daily need