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Eggplant and Pork with Yuzu Vinegar
This dish brings together sweet tender eggplant and savory pork in a delightful balance of flavors created by yuzu vinegar adding a bright citrus note while light soy sauce provides gentle depth the cornstarch helps create a silky smooth texture that makes every bite incredibly pleasant to eat A delicious Eggplant and Pork with Yuzu […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Eggplant and Pork with Yuzu Vinegar
| Ingredient | Amount |
|---|---|
| Eggplant | |
| Garlic | |
| Light Soy Sauce | |
| Cooking Wine | |
| Cornstarch | |
| Pork | |
| Ginger | |
| Radish |
- Eggplant
- Garlic
- Light Soy Sauce
- Cooking Wine
- Cornstarch
- Pork
- Ginger
- Radish
Cooking StepsHow to cook Eggplant and Pork with Yuzu Vinegar step by step
-
Step 1Slice the eggplant and pork. Mince the garlic and slice the ginger.
-
Step 2Lightly coat the eggplant slices with cornstarch.
-
Step 3Heat oil in a wok and stir-fry the pork until it changes color. Remove and set aside.
-
Step 4In the same wok, stir-fry the garlic and ginger until fragrant.
-
Step 5Add the eggplant and stir-fry until softened.
-
Step 6Return the pork to the wok. Add light soy sauce, cooking wine, and yuzu vinegar. Stir-fry to combine.
-
Step 7Add the sliced radish and stir-fry briefly.
-
Step 8Adjust seasoning to taste, transfer to a plate, and serve hot.
Eggplant and Pork with Yuzu Vinegar
This dish brings together sweet tender eggplant and savory pork in a delightful balance of flavors created by yuzu vinegar adding a bright citrus note while light soy sauce provides gentle depth the cornstarch helps create a silky smooth texture that makes every bite incredibly pleasant to eat A delicious Eggplant and Pork with Yuzu […]
Ingredients
- Eggplant
- Garlic
- Light Soy Sauce
- Cooking Wine
- Cornstarch
- Pork
- Ginger
- Radish
Instructions
-
Slice the eggplant and pork. Mince the garlic and slice the ginger.
-
Lightly coat the eggplant slices with cornstarch.
-
Heat oil in a wok and stir-fry the pork until it changes color. Remove and set aside.
-
In the same wok, stir-fry the garlic and ginger until fragrant.
-
Add the eggplant and stir-fry until softened.
-
Return the pork to the wok. Add light soy sauce, cooking wine, and yuzu vinegar. Stir-fry to combine.
-
Add the sliced radish and stir-fry briefly.
-
Adjust seasoning to taste, transfer to a plate, and serve hot.
