After a busy morning of drinking coffee and nonessential shopping, I developed a taste for something Asian. With the refrigerator at maximum capacity, filled with leftovers and vegetables, it was child’s play to figure something out 😉 I had two leftover baked pork chops, an aubergine, 1/4 each of green and red bell pepper, and the rest was practically automatic. Of late I’ve been doing a lot of sneering at people who can’t tell the difference between to/two/too, they’re/their/there, etc. “God don’t like ugly”, said my grandmother and I really have to watch my typos because my spell check and grammar isn’t working on this computer 😀
Pork and Aubergine Stir Fry
2 tbsp sambal oelek
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp sake
1 tbsp sugar
1 aubergine, cubed, skin on
3 tbsp peanut oil
2 large garlic cloves chopped
1/2 inch fresh ginger, chopped
1/4 each, red and green bell pepper, sliced
2 cooked pork chops, bone removed and thinly sliced
Mix the sambal oelek, soy sauce, vinegar, sake and sugar together until the sugar is dissolved, then set aside.
Heat 2 tablespoons of the peanut oil in a wok, add the aubergine and stir fry until brown and tender. Remove the aubergine from the wok and set aside. Add the remaining tablespoon of peanut oil, the garlic, the ginger and bell pepper to the wok and stir fry until the peppers are just tender.
Put the aubergine and sliced pork chops in the wok, blend together for a minute, then add the sambal oelek mixture and simmer for 6-8 minutes.