Instructions

1. 1

   Halve eggplants lengthwise and slice 1cm thick; sprinkle with a pinch of salt and rest 5 minutes.

2. 2

   Slice pork thin and marinate for 5 minutes with 0.5 tbsp soy sauce and half the garlic.

3. 3

   Heat oil and stir-fry pork over medium-high heat for 3 minutes.

4. 4

   Add onion and eggplant, cook 3 minutes, then add remaining garlic, soy sauce, oyster sauce, and sugar.

5. 5

   Stir-fry 2 more minutes over high heat until eggplant softens, then add red chili for 30 seconds.

6. 6

   Turn off heat, drizzle sesame oil, toss, and serve immediately.

Tips

Nutrition (per serving)