This recipe is one of my standbys, I found it in a Sunset magazine at my physical therapist's office. You can make it without the pork, and substitute or add any vegetable you may have on hand. The really yummy part of this recipe is the sauce, and the eggplant is delicious too. I will typically substitute green beans, or broccoli, or greens like chard or kale in the recipe.
1 pound eggplant
1 Tbs peanut or canola oil
1 Tbs sesame oil
1 Tbs minced ginger
1 tbs minced garlic
1/2 pound ground pork
1/4 soy sauce
1 Tbs sugar
1 Tbs rice or white wine vinegar
1 1/2 tsp red chili paste (totally worth buying for this recipe because you will make it all he time)
2 tsp cornstarch
1/2 pound extra-firm tofu, cut into 1 inch cubes
1/4 cup thinly sliced green onions
Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips.
Pour vegetable and sesame oils into a 12-inch nonstick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes. Transfer eggplant to paper towels to drain.
Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute. Add pork and stir until crumbled and brown, about 5 minutes.
In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.
Gently stir in tofu, eggplant, and green onions until heated through.
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