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fresh ginger root garlic white sugar shoyu white vinegar hot pepper sauce cornstarch water vegetable oil peeled Japanese pork loin
Viewed: 35 - Published at: 9 months agoIngredients
- 1 tsp. fresh ginger root, peeled and grated or minced
- 1 tsp. garlic, minced
- 1 tsp. white sugar
- 1 Tbsp. shoyu
- 1 tsp. white vinegar
- 1 tsp. hot pepper sauce
- 1 tsp. cornstarch
- 1/3 c. water
- vegetable oil for deep frying
- 1 lb. peeled Japanese or Chinese eggplant, cut into short strips
- 1/4 lb. pork loin, cut into thin strips
Method
- Blend ginger, garlic, sugar, shoyu, vinegar and hot pepper sauce in a bowl.
- Mix cornstarch with water in a separate bowl. Blend into first mixture.
- Heat the oil to 360° in a wok or deep-fryer.
- Cook the eggplant and pork until eggplant is golden brown and pork is tender.
- The pork will take much less time to cook.
- Remove and drain on paper towels.
- Remove all but 1 teaspoon of oil from pan.
- Add sauce mixture and heat until slightly thickened.
- Place eggplant in serving container and pour sauce on top.
- Cover and heat in oven or microwave oven before serving.
- Do not try to mix or eggplant will break apart.
- Makes 4 servings.
