This Eggplant and Chili Garlic Pork Stir-Fry is a quick and easy midweek meal that you can cook and have on the table in under 15 minutes. You will be surprised by how much flavor is packed into this simple dish.
Start by cooking eggplant in a skillet. Remove and set aside. Add onions and garlic to the pan and stir in ground pork. Once the pork is cooked, add zucchini, chili garlic sauce, fish sauce, and rice vinegar. Return the eggplant to the skillet and cook until it is heated through.
To make my Eggplant and Chili Garlic Pork Stir-Fry, you will need the following ingredients:
Place a large skillet over medium-high heat. Add 2 tablespoons of olive oil, followed by the eggplant. Cook for 3-5 minutes and turn occasionally. Remove the seared eggplant from the pan and set aside.
Pour the remaining tablespoon of olive oil into the skillet. Add ½ diced onion and 3 minced cloves of garlic. Sauté for 1 minute.
Stir in ½ pound of ground pork and cook for 3 minutes, until the pork is browned all over.
Stir in 1 medium chopped zucchini, 2 tablespoons each of chili garlic sauce and fish sauce, and 1 tablespoon of rice vinegar. Cook for about 3 minutes until the zucchini is tender.
Return the cooked eggplant to the skillet and continue to cook for 2 minutes until the eggplant is heated through and has soaked up some of the sauce.
Serve immediately with white rice or noodles.
This Eggplant and Chili Garlic Pork Stir-Fry is quick and simple to make. A perfect midweek meal! Try it soon and don’t forget to tag #cookmerecipes in your dinner posts.
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