Stir-fried eggplant and tofu

Name: Stir-fried eggplant and tofu
Cuisine: American
Ingredients: 1 green onion; 4 ounces lean ground pork; 2 cloves garlic,minced; 1 teaspoon minced fresh ginger; 1/2 teaspoon dark sesame oil; 4 ounces firm tofu; 1/2 teaspoon cornstarch; 1/2 cup chicken broth; 1 pound Asian eggplant; 2 tablespoons peanut oil; 1 tablespoon soy sauce; 1 teaspoon Chinese chili garlic sauce; 1/2 teaspoon sugar

Richard Scott Cunningham @cook_6161171

Stir-fried eggplant and tofu

Richard Scott Cunningham @cook_6161171

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Ingredients

1green onion
4 ounceslean ground pork
2 clovesgarlic,minced
1 teaspoonminced fresh ginger
1/2 teaspoondark sesame oil
4 ouncesfirm tofu
1/2 teaspooncornstarch
1/2 cupchicken broth
1 poundAsian eggplant
2 tablespoonspeanut oil
1 tablespoonsoy sauce
1 teaspoonChinese chili garlic sauce
1/2 teaspoonsugar

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Steps

1

Mince white part of green onion. Cut green part of onion diagonally into 11/2 p-inch lengths;reserve for garnish
2

Combine pork, chopped green onion, garlic, ginger and sesame oil in a small bowl
3

Drain tofu on paper towels. Cut into 1/2-inch cubes
4

Stir cornstarch into chicken broth in small bowl;set aside
5

To prepare eggplant,trim off cap and stem end;cut lengthwise into quarters,then into 1-inch-thick pieces
6

Heat peanut oil in wok or large skillet over high heat. Add eggplant;stir-fry 5 to 6 minutes or until tender. Add tofu;stir-fry 1 minute. Remove eggplant and tofu from wok;set aside
7

Add pork mixture to wok;stir fry about 2 minutes or until browned. Add soy sauce,chili sauce and sugar;cook and stir until heated through.
8

Return eggplant and tofu to wok. Stir cornstarch mixture;add to wok. Cook and stir until sauce thickens.