Szechwan Eggplant with Pork

Featured in the Honolulu Star-Advertiser on February 18, 2012.



Szechwan Eggplant with Pork

  • 2 teaspoons vegetable oil
  • 1 pound eggplant , cut into 21/2-inch by 1/2-inch strips
  • 1/4 pound pork loin, cut into 1-inch by 1/14-inch strips
  • 3 tablespoons soy sauce
  • 2 teaspoons ginger root, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons granulated sugar
  • 2 teaspoons white vinegar
  • 3 large Hawaiian red peppers, seeded and minced


Heat 1 teaspoon of oil in a wok or skillet on medium-high heat and cook the eggplant until soft (about 3-5 minutes). Remove eggplant from oil and set aside. Pour remaining 1 teaspoon of oil into the wok or skillet; fry pork for 1 minute. Stir in eggplant and combine remaining ingredients until heated through. Makes 6 servings.

Approximate Nutrient Analysis per serving:
70 calories, 2.5 g fat, 0 g saturated fat, 10 mg cholesterol, 500 mg sodium, 7 g carbohydrate, 3 g fiber, 4 g sugar, 6 g


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