Two dishes, one by The Cat, one by The Mouse, both trying to use less oil than called for.
First, The Cat’s.
Stir-Fried Eggplant with Ground Pork
A little oil to coat the hot pan, stir-fry until slightly charred,add water (not oil) as needed to prevent eggplant from trying out (they absorb moisture like a sponge) combine with already cooked ground pork. Season with sugar, shoyu, salt (no pepper or chili this time), ginger, green onions. Tasty.
Next, The Mouse’s turn.
Attempted (what I thought) my dentist’s version of dry-fried long beans with ground pork. In retrospect, kinda difficult to listen to a recipe when your mouth is open and there are two hands in it.
Dry-Fried Long Beans
Hot pan, no oil, long beans. I think I was too timid with the charring, I panicked. Salt and a little bit of olive oil at the end to finish. Beans could’ve stayed on the heat for a bit longer.
Dried-Fried Long Beans with Ground Pork
Smother beans with already cooked ground pork.
Overall, dish wasn’t bad, could’ve been better. Next time do better. Adding a little bit of spice heat on the next one.
Enjoy. Eat well.
The Mouse
