This dish came to us from Chinese cuisine. Usually it is cooked in a wok, but it turns out in a usual frying pan not less well. Ideal option for a lunch.
It is required to you
- 1 leek,
- 3 egg whites,
- 1 h starch spoon,
- 5 tablespoons of a soy-bean sauce,
- 100 grams of peanut (crude),
- 3 garlic gloves,
- 1 eggplant,
- 500 grams of low-fat pork,
- little green onions,
- 1 glass of vegetable oil,
- it is a little salt.
Instruction
1. We wash pork and an eggplant, we cut in small cubes.
2. In a bowl we fill starch which is filled in with two tablespoons of water, we stir, we add protein whips and a teaspoon of a soy-bean sauce, we salt a little.
3. In the turned-out batter we put pork and an eggplant, well we mix.
4. On a frying pan we pour out oil, we warm. We fry pork with an eggplant (portions) on moderate fire at constant stirring two minutes. We shift the fried meat with an eggplant to a paper towel that fat was absorbed. After the end of roasting we pour out from a frying pan oil, but not everything, we leave approximately a tablespoon.
5. The leek is cut by ringlets, we crush garlic gloves in any convenient way. We put in a frying pan with oil a leek, garlic, peanut. We fry when stirring no more than a minute. Then we pour in a teaspoon of a soy-bean sauce, we add meat with eggplants and we prepare a minute more.
6. Pork with eggplants is ready. We display meat a la carte and we decorate with green onions. As a garnish rice and a light vegetable salad perfectly approaches.