Happy Accident Dinner

I don't normally cook pork, but Kevin really likes it so I picked it up at the farm. I didn't really know what to do with it, so I checked out Missy's recipe blog to see if she had any good ideas and came across a pork and eggplant stir fry. I had eggplant in the fridge (1st happy accident), so I was set. Missy's original recipe can be found here, but I made some adjustments according to my pantry. Thank you Missy for the great idea!

Pork and Eggplant Not-Really-Stir-Fry
2 tblsp peanut oil
2 pork chops cut into cubes
1 red onion sliced
4 cloves garlic chopped
1 red bell pepper sliced
1 eggplant sliced (shoestring)
1/4 cup soy sauce
1 tblsp oyster sauce
1 tblsp hot pepper and garlic sauce
1 cup chicken broth
1 tblsp corn starch
1 cup edamame (in the shell, 1/2 cup if not in shell)
10 leaves basil
brown rice

Heat oil in large stir fry pan until shimmering. Add cubed pork chops and sprinkle with salt and pepper. Stir and cook until browned. Remove from pan and return pan to heat. You can add a little more oil if you need it. Add onion, garlic, and bell pepper. Stir and cook for a minute. Add eggplant. Mix soy sauce, oyster sauce, hot pepper and garlic sauce, and 3/4 cup chicken broth in a dish and add to pan. Mix corn starch and remaining 1/4 cup chicken broth in a dish and add to pan. Return pork to pan and bring sauce to a simmer. Look at sauce and determine you've made too much sauce and realize that you forgot to make rice to sop it all up. Turn around and notice that your frozen edamame are still sitting on the counter. Add edamame to the pan and rejoice in this happy accident that gave you five minutes in which to make instant brown rice, which coincidentally takes five minutes! Quickly make brown rice. Chiffonade basil and throw it in the pan at the last moment. Serve the not-quite-stir-fry over rice.

Notes for future: cut eggplant into cubes instead of shoestrings, add in extra veggies.