Stir Fried Pork Eggplant And Onions With Garlic And Black Pepper Recipes

Steps:

• Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
• Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
• Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
• Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.

Steps:

• 1. Combine pork, 1 teaspoon fish sauce, and 1 teaspoon soy sauce in small bowl. Whisk remaining 2 1/2 tablespoons each fish sauce and soy sauce, chicken broth, lime juice, sugar, and cornstarch in measuring cup. Combine garlic, pepper, and 1 tablespoon oil in small bowl. 2. Heat 1 1/2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add half of pork to skillet and cook, stirring occasionally and breaking up clumps, until well-browned, about 2 minutes. Transfer pork to medium bowl. Repeat with additional 1 1/2 teaspoons oil and remaining pork. Add 1 tablespoon oil to now-empty skillet; add eggplant and cook, stirring every 30 seconds, until browned and no longer spongy, about 5 minutes; transfer to bowl with pork. Add remaining 1 1/2 teaspoons oil to skillet; add onion and cook, stirring occasionally, until beginning to brown and soften, about 2 minutes. Clear center of skillet, add garlic/pepper mixture to clearing; cook, mashing mixture with spoon, until fragrant and beginning to brown, about 1 1/2 minutes, then stir mixture into onions. Add pork and eggplant; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter; sprinkle with cilantro and serve.

Steps:

• Mix water and bouillon together in a small bowl until dissolved; set aside.
• Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.

Steps:

• Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
• Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
• Add eggplant, peppers, and onion and stir-fry for 5 minutes.
• Add sugar, chili sauce, and water, and stir well.
• Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
• Serve immediately over hot rice.

Steps:

• Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
• Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
• Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
• Add eggplant back to pan, stir to combine pork and eggplant.
• Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
• Plate the eggplant and sprinkle with garnishes.