STIR FRY PORK LOIN WITH EGGPLANT

PORTIONS: 4

INGREDIENTS

1 lb. Asian or regular eggplant. Washed and diced.

1 lb. pork loin, thinly sliced across the grain.

3 tbsp. vegetable oil.

2 garlic cloves minced.

1 medium size onion, diced.

½ red pepper, diced.

½ yellow pepper, diced.

SAUCE

3/4 cup water

1 cube chicken bouillon.

1 tbsp. light soy sauce.

1 tbsp. Kecap manis ( sweet soy sauce )

1 tbsp. rice wine vinegar.

1 tbsp. rice wine.

½ tsp. sugar.

1 tsp. red hot pepper.

3 tsp. cornstarch.

3 tsp. water.

PREPARATION

Heat up well a wok or a skillet. Add 1 tablespoon oil and brown the pork. Set aside in a dish.

Heat up the wok again with the rest of the oil and add the onions, garlic and cook for a minute. Add eggplant and peppers. Cook until eggplant is done.

In a small pot pour in the water, chicken bouillon, light soy sauce, sweet soy sauce, rice wine vinegar, rice wine and hot pepper. Let the liquid boil.

Mix well the cornstarch with the water and thick the sauce. Turn the flame down and let cook the sauce for a minute.

Add the pork and sauce to the wok or the skillet with the vegetables. Mix well and serve