Eggplant and Pork Ginger Soy Stir Fry

Japanese Eggplant and Pork Ginger Garlic Soy Stir Fry |




  • 4 whole Japanese eggplant (sliced no more than 1/2″ thick)
  • 1 1/2 Tablespoons katakuriko (potato starch or corn starch)
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon sesame oil

Pork and Seasonings

  • 1/4 pound pork loin (thinly sliced)
  • 3 green onions (chopped)
  • 1 Tablespoon Ginger (grated)
  • 1 Tablespoon garlic (crushed or minced)
  • 1/2 teaspoon crushed red pepper
  • 6 Tablspoons Worcestershire sauce


  1. Slice eggplant approximately 1/2″ in thickness. Using a large bowl or plastic bag, combine the sliced eggplant with the potato or corn starch. Toss to evenly coat as much as possible.
  2. Heat a large skillet on medium high heat. Add olive oil and sesame oil and eggplant. Cook for 3-4 minutes each side, until you noticed some slight browning.
  3. Add in pork and all seasonings except Worcestershire sauce. Once the pork appears to have cooked through, add in Worcestershire sauce and turn down heat to low.
  4. Cook for another minute or so and mix to ensure sauce is evenly distributed. Remove from heat and serve with rice!

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