- Pork - 500 grams (fillets)
- Eggplant - 1 piece (if small eggplant, then 2 pieces.)
- White part of onion pairing - 1 Piece
- Raw peanuts - 100 Grams
- Starch - 1 teaspoon
- Soybean sauce - 1.5 Art. spoons
- Garlic - 2 Teeth
- Egg whites - 2-3 pieces
- Green onions - 1 piece
- Vegetable oil - 1 glass (for frying.)
We take all the necessary ingredients. Pork and eggplants are cut into cubes or cubes. Next, make a claret. In two tablespoons of water, we grow starch. Then add whipped egg whites, a teaspoon of soy sauce and salt. We cut pork with eggplant in the duck. We mix it well. It is important that each piece received its portion of the mixture. Then we put on the strongest fire a frying pan and fill it with 1 glass of vegetable oil. Add pork with eggplant and fry about 2 minutes, stirring all the time. Then put the meat and eggplants on a paper towel to stack excess fat. And then pour out all the oil from the frying pan, leaving only a little. Again, reheat the frying pan (already on a medium heat), add the onions, peanuts and garlic cut into rings. Constantly stirring fry about a minute or two, add a spoonful of soy sauce, as well as pork with eggplant. Fry until done (about 1-5 minutes) and remove from heat.
Servings: 3-4