Spicy ground pork and eggplant stir fry

Since its getting chillier in New York, I thought Id make something spicy to heat me up but not literally.  Since I had some eggplant that needed to be used,  I decided to make this nice and simple, delicious dish.  Feel free to substitute the dish with any other ground meat if you do not eat pork.  I just happened to use what was available in the house and it came out great.  Sometimes the simple things are the best things to eat when done right.

Ingredients:

1 lb lean ground pork

3 eggplant

1 tbsp oyster sauce

2 tbsp sesame oil

4 tbsp grape seed oil

2 tsp sriracha chili garlic sauce

sea salt (as desired)

green scallion minced (optional)

Directions:

1.  Set aside the ground pork for cooking later and cut up some egg plant into small 1/2 inch pieces.

2.  In a wok, put in about 2 tbsp of grape seed oil and add in ground pork when oil is starting to get hot.

3. Cook the ground pork thoroughly until it is brown and fully cooked (approximately 6-8 min on med high heat).

4. Drain off any excess oil if there is any and set aside the ground pork for later use.

5.  Now add in 2 tbsp grape seed oil to the wok and add in the eggplant and stir until eggplant is soften.  I recommend adding in 1/4 cup water to help accelerate the cooking process and not let the eggplant get too dry.

6. Once the eggplant is just about thoroughly cooked, add back in the ground pork set aside earlier.

7.  Add in the oyster sauce, garlic chili sauce, sesame oil.  Continue to stir until everything is mixed well.

8.  Now it is ready to be served. At this point, feel free to sprinkle this dish with some green scallions along with salt if you find the fish not salty enough.  Enjoy by itself or with some rice.

Spicy ground pork and eggplant stir fry

Yield: 2 Servings

Ingredients:

1 lb lean ground pork

3 Japanese eggplant

1 tbsp oyster sauce

2 tbsp sesame oil

4 tbsp grape seed oil

2 tsp sriracha chili garlic sauce

sea salt (as desired)

green scallion minced (optional)

Directions:

1. Set aside the ground pork for cooking later and cut up some egg plant into small 1/2 inch pieces.

2. In a wok, put in about 2 tbsp of grape seed oil and add in ground pork when oil is starting to get hot.

3. Cook the ground pork thoroughly until it is brown and fully cooked (approximately 6-8 min on med high heat).

4. Drain off any excess oil if there is any and set aside the ground pork for later use.

5. Now add in 2 tbsp grape seed oil to the wok and add in the eggplant and stir until eggplant is soften. I recommend adding in 1/4 cup water to help accelerate the cooking process and not let the eggplant get too dry.

6. Once the eggplant is just about thoroughly cooked, add back in the ground pork set aside earlier.

7. Add in the oyster sauce, garlic chili sauce, sesame oil. Continue to stir until everything is mixed well.

8. Now it is ready to be served. At this point, feel free to sprinkle this dish with some green scallions along with salt if you find the fish not salty enough. Enjoy by itself or with some rice.