Pork, Eggplant, and Zucchini in Oyster Sauce Glaze

Name: Pork, Eggplant, and Zucchini in Oyster Sauce Glaze
Yield: Serves 3 servings
Cuisine: American
Ingredients: 7 oz thinly sliced pork; 1 eggplant; 1/2 zucchini; Salad oil, as listed below; Salt and pepper, to taste; Sesame seeds, green onions, scallions, as desired; 1 tablespoon plus 2 teaspoons oyster sauce (A); 1 tablespoon each mirin, sake, water, ginger paste (A); 2 1/2 teaspoons sugar (A); 1 teaspoon each sake, sesame oil, garlic paste (A); Chives, as much as you like

aaa28h @cook_40256044

Pork, Eggplant, and Zucchini in Oyster Sauce Glaze

aaa28h @cook_40256044

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Ingredients

Serves 3 servings

7 ozthinly sliced pork
1eggplant
1/2zucchini
Salad oil, as listed below
Salt and pepper, to taste
Sesame seeds, green onions, scallions, as desired
1 tablespoonplus 2 teaspoons oyster sauce (A)
1 tablespooneach mirin, sake, water, ginger paste (A)
2 1/2 teaspoonssugar (A)
1 teaspooneach sake, sesame oil, garlic paste (A)
Chives, as much as you like

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Steps

1

Mix all the A ingredients together. Season the pork with salt and pepper.
2

Cut the zucchini and eggplant into bite-sized pieces.
3

Heat 1 teaspoon of salad oil in a frying pan over medium-high heat, add the pork, and cook until slightly pink. Remove from the pan.
4

Stir-fry the eggplant and zucchini in 1 tablespoon of salad oil until tender. (You can add chives if you like.)
5

Wipe off excess oil, return the pork to the pan, and add the mixed A ingredients.
6

Simmer over medium-high heat until the sauce thickens and becomes glossy.
7

Top with sesame seeds and green onions, and serve.