1lb of lean boneless pork loin cut into strips
8oz of firm tofu cut into strips
2-3 Chinese eggplants cut into strips
cornstarch as needed
1 Tbs of grated ginger
1 Tbs of grated garlic
red chili flakes to taste
salt and black pepper to taste
1 large handful of Thai Basil leaves
1 bunch of scallions chopped
1/4 cup soy sauce
1Tbs Oyster Sauce
1/4 Chinese Cooking Rice Wine or dry sherry
1-2 tsp of brown sugar (to taste)
1/4 cup of water
1-2 tsp of cornstarch
heat. Add tofu and allow it to really fry and brown. Do not move around, just flip and get all sides well browned. This will take almost 10 minutes. Once all sides are browned well, remove tofu from pan and set aside until later.
Note: I ask that you salt each component, but be conservative with your salt because you will also add the soy sauce later.
Cut the eggplant into long strips. Add 1 tsp of oil to the wok (it may have some oil remaining from frying the tofu) and begin to stir fry. When the eggplants starts to brown, add some salt and black pepper. Saute until tender. Remove from pan.
Cut pork into thin strips. Season with some salt and black pepper then dust with cornstarch. Add 1-2 tsp more oil into the wok. Add pork and stir fry. When pork is more than halfway cooked through add ginger, garlic and chili flakes. Stir Fry for another minute.
THE SAUCE AND BASILAdd sauce and Thai Basil leaves. Then add your cooked tofu and eggplant back into the pan.
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