If an ingredient catches your eye, pick it up. If you have to look twice, bring it home with you. If it intrigues you, go ahead and take a chance.
Don't hesitate, don't think twice.
Because that's inspiration calling. And it will always lead to good things…An opportunity to learn…A new dish created…Something delicious to eat and to share.
Hold on, some eggplants just caught my eye...
Chinese Eggplant with Pork Sauce
1/3 cup plus 1 tablespoon canola oil
3 large (about 2 pounds) Chinese eggplants, cut into 1-inch pieces
5 cloves garlic, minced
1 ¼ pounds ground pork
½ cup sliced green onions
½ cup chicken broth
¼ cup soy sauce
2 tablespoons cornstarch
Heat a wok over high heat until very hot and smoking. Add 1/3 cup of the oil and swirl to coat the bottom of the wok. Add the eggplant and stir-fry for 3 to 4 minutes, or until tender. Add half of the garlic stir-fry for another 30 seconds, or until fragrant. Remove the eggplant to a plate and reheat the wok. Add the remaining 1 tablespoon of oil to the wok and swirl to coat the bottom. Add the pork and stir-fry for 1 to 2 minutes, until golden brown. Add the remaining half of the garlic and green onions and stir-fry for another 30 seconds, or until fragrant. Return the eggplant to the wok. Whisk together the chicken broth, soy sauce, and cornstarch in a small bowl. Stir the cornstarch mixture into the wok and cook, stirring constantly, for 1 to 2 minutes, or until it's thickened and saucy. Transfer to a platter and serve immediately.
Serves 6. Serve with sticky rice.