Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Todd Porter & Diane Cu

How to Make It

Step 1    

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, and then stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared. Remove eggplant from the pan and set aside.

Step 2    

Add the remaining tablespoon of olive oil to the skillet then and then stir in the onions and garlic. Cook for 1 minute or until soft and then stir in the ground pork. Cook for about 3 minutes, or until the pork is browned.

Step 3    

Stir in the zucchini, chili garlic sauce, fish sauce and rice vinegar. Cook for 3 minutes or until the zucchini is tender. Stir in the eggplant and cook for an additional 2 minutes, or until heated through and eggplant has absorbed some of the sauce.

Serve With

Black pepper and serve warm.

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