There’s something magical about spicy ground pork and veggies. In my book, if there’s hot sauce, ground pork, and veggies involved, you’ve got yourself a bowl full of deliciousness. If you don’t have eggplant, I also love this with chard or bok choy.
Ingredients
1 small eggplant, cut into chunks
1 small zucchini, cut into chunks
1/2 pound ground pork
2 cloves garlic, minced
1 Tablespoon fresh ginger, minced
Sesame oil as needed
1 Tablespoon Chinese black vinegar
2 Tablespoons Tamari
About 1/4 cup stock
1 Tablespoon chili garlic sauce
2 green onions cut into 1/2″ segments
Toss cut eggplant in salt and let sit in strainer for 20 minutes. Rinse and drain before cooking. In a large saute pan or wok, Sauté eggplant on medium-high heat in enough sesame oil to keep it from sticking to the pan. Don’t be shy with the sesame oil, the eggplant soaks it up like a sponge. Once eggplant starts to soften but is not yet falling apart, set aside in a bowl. Sauté the zucchini, you shouldn’t need to add any more oil at this point. You can add a little stock if you need to. Cook until the zucchini just starts to get soft. It should have some crunch to it still. Sauté the ground pork with the garlic and ginger until just about done. Add the eggplant, zucchini, chili garlic sauce, green onion, and stock if it’s looking too dry. Toss until heated through. Serve over medium grain white rice.
Serves Two
Munchkin note: I like to scoop out a serving for my two year old before adding the chili sauce.