Basil Pork With Eggplant and Tofu
If you like eating at Chinese restaurants, chances are you’ve come across the menu item, eggplant tofu. It is among my favorites when I opt for non-meat Chinese food. It’s great with steamed rice and they come in various levels of spiciness, depending on the restaurant. I had the craving for eggplant tofu but was also in the mood for some meat protein. So I cooked up this recipe which is basically eggplant tofu with ground pork. Oh, and did I already tell you the big secret to the flavor and aroma of this dish is fresh basil leaves?
1/2 lb ground pork
1/2 cup fried tofu, sliced into small cubes
1/4 cup onion, chopped
2 cloves garlic, peeled and crushed
1/4 tomato, chopped
1 tbsp sliced ginger
1 Chinese eggplant, skin on and sliced into 1-inch pieces
12 fresh basil leaves
2 tbsps Olive oil
2 tbsps Oyster sauce
1 cup water
1/2 red bell pepper, seeded abd sliced into thin strips
Salt and pepper to taste
Heat Olive oil in a large wok over medium-high heat. Add garlic and sauté till golden brown. Add onions and cook till tender. Add tomatoes and ginger and cook for one minute. Add in pork and cook until golden brown. Add salt and pepper to taste. Add in eggplant and tofu. Add oyster sauce, making sure to coat mixture evenly. Add water and basil leaves and cook until the leaves start to wilt. Add bell pepper. Mix well. Reduce heat and let simmer for two minutes. Remove from heat and serve warm over steamed rice.