Eggplant, Pork Bits, and Atsuage Stir-fry with Yakiniku Sauce
This easy stir-fry features the melt-in-your-mouth texture of eggplant, the savory flavor of pork bits, and the satisfying chewiness of fried tofu (atsuage), all coated in delicious yakiniku sauce. It pairs perfectly with rice and can be whipped up quickly on busy days. Give it a try!
Cooking Steps
- 1
Cut the pork bits into easy-to-eat pieces. Remove the stem from the eggplants and cut them into irregular bite-sized pieces. Blanch the atsuage with hot water to remove excess oil, then cut into 2cm cubes. Slice the green onion into small rounds.
Advice: For stir-fries, preparing the ingredients by cutting them is very important. This ensures a smooth cooking process.
IngredientsPork bits 150gEggplant 2piecesAtsuage (Fried tofu) 1blockGreen onion 5cm - 2
Heat the salad oil in a frying pan over medium heat, then stir-fry the pork bits for about 3 minutes. The key is to fry until the pork changes color and gets a crispy, browned surface.
Advice: By thoroughly stir-frying the pork to bring out its aroma, the overall flavor of the dish will be significantly enhanced. Be careful not to burn it.
⏱ Stir-frying pork 3 minIngredientsSalad oil 1 tbspPork bits 150g - 3
Once the pork is browned, add the cut eggplant and atsuage, and continue to stir-fry for another 5 minutes. Stir until the eggplant softens and all ingredients are coated with oil.
Advice: Eggplant absorbs oil well, so the trick is to stir occasionally to prevent burning. Make sure the atsuage also soaks up the flavor.
⏱ Stir-frying eggplant and atsuage 5 minIngredientsEggplant 2piecesAtsuage (Fried tofu) 1block - 4
When the eggplant has softened, pour the yakiniku sauce into the pan. Stir quickly for about 2 minutes to coat all ingredients evenly with the sauce. Once the sauce thickens and becomes glossy, turn off the heat.
Advice: Yakiniku sauce can burn easily, so once added, mix it quickly to coat everything. Medium heat is fine.
⏱ Coating with sauce 2 minIngredientsYakiniku sauce 3 tbsp - 5
Serve on a plate and garnish with thinly sliced green onion, if desired. Enjoy it hot!
Advice: It's best enjoyed piping hot, so be sure to eat it right away! It's guaranteed to make you want more white rice.
IngredientsGreen onion 5cm
Eggplant, Pork Bits, and Atsuage Stir-fry with Yakiniku Sauce
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