Grace Young's Stir-Fried Garlic Eggplant with Pork Recipe on Food52
"If you've done your prep work, this recipe (and dinner) will be done in under ten minutes—and the kitchen will stay cool. Don't worry too much about getting every step right down to the second—consider the timing flexible. It will take practice to get the rhythm down. Young told me, “If you’re new to stir-frying it helps to have someone 'conducting' or reading you the instructions and monitoring the cooking time as you stir-fry.” Young would serve this with rice and a smashed cucumber salad dressed with m..."
INGREDIENTS
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1/4 cup ground pork (about 2 ounces)
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2 teaspoons plus 1/4 cup minced scallions, divided
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1 teaspoon plus 3 tablespoons low-sodium soy sauce, divided
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1/2 teaspoon minced ginger
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1 teaspoon plus 1/4 cup peanut or vegetable oil, divided
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1 tablespoon chopped garlic, plus 2 medium garlic cloves, peeled and lightly smashed, divided
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3 medium Asian eggplants (about 1 pound), halved lengthwise and cut into 1/2-inch-thick slices (about 6 cups)
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1/4 cup Shao Hsing rice wine or dry sherry
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1/2 teaspoon sugar
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