Pork, Eggplant And Tomato
Yield
5 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pork
shredded |
*
|
| 1 | medium |
onions
sliced |
|
| 1 | x |
salt
|
*
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | cups |
eggplant
sliced |
*
|
| 2 | cups |
tomatoes, canned
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pork
shredded |
*
|
| 1 | medium |
onions
sliced |
|
| 1 | x |
salt
|
*
|
| 5 | ml |
soy sauce, tamari
|
|
| 45 | ml |
vegetable oil
|
|
| 473 | ml |
eggplant
sliced |
*
|
| 473 | ml |
tomatoes, canned
|
|
| 5 | ml |
sugar
|
|
Directions
Prepare ingredients.
Marinate pork in salt and soya sauce for 5 minutes.
Heat oil up in wok to smoking point.
Add pork and onions. Stir fry pork until browned, about 5 minutes.
Add eggplant, tomatoes, and sugar.
Cover wok. Cook ingredients for 15 minutes. Lift cover occasionally to stir ingredients.
