finely sliced scallionsto garnish (I used cilantro but, on hindsight, I just know that scallions would have been the better choice)
Cut off the tops of the eggplants. Split each one into halves vertically then cut into half-inch slices.
Pull off the stems of the shiitake and discard as they are much too tough and woody. Quarter the caps.
Heat the cooking oil in a wok or frying pan. When it starts to smoke, add the eggplants and fry for just 30 seconds. They will continue to soften in the residual heat do don’t wait for them to turn soft. When they start to brown, scoop them out (a spider is useful) and drain on a stack of paper towels. By cooking the eggplants separately, you’ll avoid the risk of overcooking them which is easy to do when they’re cooked together with other ingredients that require different lengths of cooking time.
Pour off the oil in the wok until only about a tablespoonful remains.
Reheat the oil. Drop in the pork mixture by small pinches. Stir fry until lightly browned. Add the garlic, ginger, onion and shiitake. Stir fry for about 30 seconds.
Return the eggplants to the wok or frying pan. Pour in the oyster and hoisin sauces, and the sesame seed oil. Stir fry just until the eggplants are heated through.
Turn off the heat. Taste and add salt and pepper, as needed.
Transfer the stir fry to a platter. Sprinkle with toasted sesame seeds and sliced scallions. Serve hot with rice.
Pork, eggplant and shiitake stir fry printed from https://casaveneracion.com/pork-eggplant-and-shiitake-stir-fry/ for personal use only. Not for republication nor distribution.