During the week I have to find recipes that are quick and easy to make because I'm tired after work and I want to spend every minute I can with J. I make a lot of Asian meals for this reason. It seems like many of them are sauteed in a pan and take less than 30 minutes which is what I'm looking for. They often make enough that we have leftovers as well which is great for me to take in my lunch the next day.
Most of the Asian meals that I make have rice with them. Mostly I use either jasmine rice or microwaveable rice when I just don't have the time. It's surprisingly good and J will even eat it. However, when I want to switch things I put my dishes over noodles. I like to use either lo mein noodles or soba noodles depending on what kind of vibe I'm going for.
This Ginger Pork and Eggplant Stir Fry is an easy recipes because it doesn't have a ton of ingredients. It uses a pork loin sliced into thin pieces, Chinese eggplants (which are small and thin), a bell pepper, and a few ingredients to make a sweet and slightly spicy sauce. If you don't like spice simply leave out the chili paste and it will be sweet and tangy which is great too.
Unfortunately I used grocery pick up this week and they gave me two jumbo eggplants instead of the Chinese eggplants. That's fine but in this case I peeled the eggplant and chopped it instead of simply leaving the skin on and cutting them in half lengthwise then slicing into half moon shapes. If you can't find Chinese eggplant just use regular chopped into ½ inch pieces without the skin.
This stir fry is really flavorful and I like that it uses several different vegetables in it as well. Because I served it with noodles it was pretty filling and we didn't need anything else to go with it to make it a complete meal. The sauce on the pork and veggies is slightly sweet, a little bit tangy, and a touch spicy. It's pretty awesome and there's enough of it that it covers the noodles as well. This is definitely a great weeknight meal.
- 1 lb. pork loin, trimmed and sliced ¼ inch thick
- 3 T. olive oil
- salt and pepper
- 3 T. soy sauce
- 2 T. hoisin sauce
- 2 t. brown sugar
- 1 T. rice vinegar
- 1 t. chili paste
- 1 T. cornstarch
- 8 oz. soba noodles
- 2 Chinese eggplants, cut in half then sliced into ½ inch slices (or 1 eggplant peeled and chopped)
- 1 bell pepper, chopped
- 1 T. fresh ginger, grated
- In a medium bowl whisk together ½ cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, chili paste, and the cornstarch. Set aside.
- Cook the soda noodles according to the package directions. Drain and leave the noodles in the colander.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add in the eggplant and sprinkle with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove and place in a bowl.
- Increase the heat to high and add in another tablespoon of olive oil.
- Add the pork and cook for 3-4 minutes or until it begins to brown.
- Add the bell pepper, ginger, and cooked eggplant. Cook for 2 minutes, stirring frequently.
- Add in the soy sauce mixture and bring to a simmer.
- Cook for 1-2 minutes or until the sauce has thickened. Remove from heat.
- Run the cooked soba noodles until warm water to loosen them up. Shake them well and divide between 4 bowls. Top with the pork and eggplant mixture.
Recipe from Food Network Magazine-September 2019
Simply Easy Stir Fry Recipes:
- Beef and Broccoli Stir Fry from Making Miracles
- Beef Stir Fry with Noodles from Art of Natural Living
- Easy Tex-Mex Beef Stir Fry from A Kitchen Hoor's Adventures
- Ginger Pork and Eggplant Stir Fry from Hezzi-D's Books and Cooks
- Noodle Stir Fry with Chicken from A Day in the Life on the Farm
- Pork and Ramen Stir Fry from Cheese Curd in Paradise
- Shrimp Fried Rice with Vegetables from Karen's Kitchen Stories
- Southwestern Chicken Skillet from That Recipe