Stir-fry is a quick and easy way to get a balanced meal on the table. Don’t let the long list of ingredients scare you – most are condiments that you can stock in your fridge and pantry and use for any number of Asian dishes.
This recipe is a combination of two favourites of mine – ma po tofu and braised eggplant. Ma po tofu is a Chinese dish made with tofu and some sort of mince (beef or pork). It comes together in a yummy sauce that goes perfectly with steamed rice. This dish is from the Sichuan province which means it’s typically tongue-numbingly spicy. Braised eggplant is a similar style dish with pork mince that can also be spicy and uses many of the same flavourings.
Since I like to include lots of vegetables in my meals and chilli is not very family friendly, I created this recipe that combines dishes together. If you like a little spice, you can also add some chilli flakes as a garnish. I normally serve this dish with steamed rice and dry fried green beans.
Tofu, Eggplant and Pork Mince Stir-Fry
- 200 g lean minced pork
- 4 Chinese eggplants skinny ones
- Vegetable oil for frying
- 1 cup boiling water
- 600 g silken firm tofu drained and diced into 2 to 2.5cm pieces
- 2 cloves of garlic
- 2 tsp grated ginger
- 2 tbsp cornflour
- 3 tbsp soy sauce
- 2 tsp rice wine vinegar or apple cider vinegar
- 1 tsp vegetable oil
- 2 stalks spring onion thinly sliced
- Sesame oil
- Chilli flakes optional
- In a glass mixing bowl, combine pork with marinade ingredients - set aside to marinate
- Slice eggplant into 1 to 1.5 cm pieces
- Heat oil in a frying pan on medium-high heat and cook eggplant until translucent. Remove from heat
- Without turning off the heat, add the pork mixture and cook through, stirring occasionally – making sure the mince does not clump together (think bolognaise)
- Add water (1 cup), tofu and eggplant and cook until the sauce thickens and tofu is heated through
- Garnish with spring onions, drizzle with sesame oil and sprinkle with chilli flakes
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1. Serve with steamed rice and dry fried green beans.
[Last updated: May 6, 2013]