Pork Ginger Stir-Fry

Pork Ginger Stir-Fry     豚生姜炒め (Buta Shouga Itame)   

serves 2-3

300g thinly sliced pork

1 piece of fresh ginger

1 carrot

1 onion

1 eggplant

3 piiman (or 1 green capsicum/bell pepper)

3 Tbsp soy sauce

3 Tbsp sake

2 Tbsp sugar

1 Tbsp cornstarch or katakuriko, dissolved in about 100ml water.

vegetable oil

a little sesame oil

1.  Heat about 2 Tbsp oil in a wok or frypan.  Grill the sliced onion, eggplant and bell pepper until the onion is fragrant and the eggplant and bell pepper have a slight grilled look.  Remove and set aside.  Rinse the wok with a little water.

2.  Heat another 2 Tbsp oil in the wok.  Add the pork and turn it just enough to allow the pork to have golden-brown marks.  Add the ginger and carrots, sake, soy sauce and sugar, and cover with a lid until carrots have softened.

3.  Add the grilled vegetables, sesame oil and cornstarch mixture.  Heat, stirring, until the sauce thickens.

 I love buying my fruit and vegetables at the local old style produce markets in Japan.  Aside from the better prices, the selection and quality is excellent.  I was captivated by the aroma and colour of this fresh ginger and determined that it would become the special ingredient in my next dish.

I love the flavour of grilled eggplant and piiman, 

so decided to put all these flavours together.

And came up with this Pork Ginger Stir-Fry.

enjoy ^_^

 How I prepare the Vegetables:

Ginger: matchsticks

Carrot: slice thinly diagonally and then lengthwise in thirds

Piiman: slice lenthwise

Eggplant: quarter lengthwise, then slice into 1 inch pieces

Onion: slice thinly lengthwise

...it's been a while, hasn't it...

Thanks for your patience ^_^  Im back home now so will try to find time for posting more cooking!

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