by Grace Young
I get such a kick out of going to the meat market and asking for only two ounces of pork. The last time, the butcher joked that he felt we were conducting a drug deal with the package being so small. This time when I asked for two ounces, the gentleman repeated my order "two pounds ground pork". "No, two ounces." "Ounces?" "Yes please. I know it's not much.." "No problem, we will give you any amount you need."
I should probably just buy a pound of pork and freeze it in two ounce increments; but then I would miss out on the butcher's reactions to my order.
It was a good thing we went to the Farmer's Market on Sunday for my grocery did not have the Asian eggplant. I thought I only needed two eggplants, the recipe calls for three, so I was one short but the dish turned out perfect anyway.
I have never been a fan of eggplant. I would avoid recipes that called for it and was going to pass on this recipe as well. What made me decide to just go for it, is I have loved just about every recipe we have made so far from this book - and boy am I glad I did. This is fabulous!!
Success Meter (1-3): 3!!!
Partially cooked pork.
This is so good I'm thinking I can cut the eggplant smaller
or even purée it and serve it à la bruschetta style!
My husband & I both agree the eggplant dish
was far better than the steak!
You will not find the recipe here on my blog or within the Wok Wednesdays community. We encourage readers to go and purchase this book at their local independent bookstore or on-line.
Make sure to visit my co-wokkers to see their results on this stir-fry.
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Looks really delicious, Cathleen. I love your mis-en-place. I'll be making this tomorrow or the next day.
ReplyDeleteI'm not a huge eggplant fan either but this recipe has me reconsidering! Oh, and I got tired of getting weird looks from my butchers so I gave up and bought full pounds of ground pork, haha.
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