spicy eggplant, pork, and tofu stir fry
1 tbsp coconut palm sugar
1 1/2 tsp asian red chili paste
we usually use Sambal, but you could reduce or exclude this if serving to children
1/4 cup soy sauce
sometimes we use a mixture of coconut aminos and soy sauce
1 tbsp rice vinegar
1 tsp fish sauce
2 tsp cornstarch
dissolved in 1/4 cup of water
2 tbsp avocado oil
1 lb eggplant
1 tbsp ginger
grated from a 2-inch piece
1 tbsp garlic
pressed, about 4-6 cloves
1 lb ground pork
16 oz tofu
extra firm, drained and cut into 1-inch cubes or smaller if feeding to children
1 tbsp sesame oil
or steamed rice
yank sing’s chili pepper sauce
or equivalent
1/4 cup green onions
thinly sliced
  • wok or large stainless skillet
A long long time ago, we used to belong to the Sunset Wine Club and loved it. Not only did they deliver great wines for us to discover, they also sent recipes to pair with the wines. This recipe is one of our favorites from that era. Because we hadn’t seen the recipe index card for a few years, we thought that we had misplaced it. But it magically surfaced in 2012. Not only did we make soft copies of the card for safe keeping, but we're now posting our version of the recipe here to share. We have modified the protein proportions from the original recipe and added a touch of fish sauce.
Measure and mix the sugar, chili paste, soy sauce, vinegar, fish sauce, and cornstarch slurry. Reserve.
Peel the eggplant if desired, then cut it into 1-inch rounds. Cut each round into 1-inch strips.
Warm the avocado oil in a wok (or large stainless skillet) over medium-high heat. When hot, add the eggplant. Toss and stir regularly until browned and soft. Transfer eggplant to a paper towel-lined plate to drain.
Add the ginger and garlic to the wok and stir frequently until fragrant, about 1 minute.
Add pork and stir until crumbled and brown, about 5 minutes.
If the cornstarch has settled, give the soy sauce mixture a whisk, then pour it into the pan and stir until it's simmering and thickened, about 1 minute.
Drizzle the sesame oil over the eggplant then gently stir it in with the tofu and meat mixture until heated through.
Serve over small bed of quinoa and chili pepper sauce (optional). Top with green onions.
source: Sunset Magazine Wine Club
We freeze leftovers into single serving portions for our 1-year-old.