Eggplant Stir-Fry with Ginger Fried Rice

Eggplant Stir-Fry with Ginger Fried Rice


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This dish is inspired by Korean barbecue, but with a twist. The sauce is sweet and fresh with a touch of anise and green onions, and when served over ginger rice, it has a flavor you can' t beat. If you don't have access to Japanese eggplants, just use another kind of small eggplant, instead.

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Time needed

15-20 min cooking

Serving Size / Yield

4 servings


  • 4 pork chops
  • Pork Marinade:
  • 1 handful green shallots, chopped
  • 2 Tbs. soy sauce
  • 2 tsp. fish sauce
  • 1 star anise, broken into pieces
  • black pepper powder
  • 4-5 Japanese eggplants, halved and cut lengthwise
  • 3 small red onions, quartered
  • 3 shallots, halved
  • 4 cloves garlic, sliced thin
  • 1 in. piece ginger, sliced thin
  • 2 Tbs. hoisin sauce
  • oil, for frying
  • Rice:
  • 2 C. rice, cooked
  • 1 in. piece ginger, chopped fine
  • 2 tsp. soy sauce
  • fish sauce, to taste
  • 1 handful green shallots, chopped
  • oil, for frying

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Combine the ingredients for the marinade together and marinate the pork chops in it for at least 30 minutes.

In a wok or large skillet, heat the oil and fry the eggplants until they are slightly brown. Add the garlic, onion, shallot, and ginger and cook until the onion is slightly brown. Set aside.

In the skillet, heat some oil and sear the outsides of the pork completely. Add in the marinade and fry until the meat is cooked. Add the vegetable back to the skillet and mix in the hoisin sauce and fish sauce. Garnish with the spring onion.

To make the rice, heat some oil in a wok and fry the ginger for 1 minute. Add the cooked rice and fry for several minutes. Stir in the soy sauce and fish sauce to taste. Garnish with spring onions and stir. Fry it until the rice has browned nicely.

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