5 cups of water
2 tablespoons of oil
4 tablespoons of soy sauce (shoyu)
4 tablespoons of sesame oil
1 tablespoon of salt
1 tablespoon of vinegar
500g of pork loin
400g of firm tofu cut into 1cm cubes
3 green onions, white part separated from the green part
5 cloves of garlic, minced
2 slices of salami
1 eggplant, cut into cubes
Black pepper to taste
5 cups of water
2 tablespoons of oil
4 tablespoons of soy sauce (shoyu)
4 tablespoons of sesame oil
1 tablespoon of salt
1 tablespoon of vinegar
500g of pork loin
400g of firm tofu cut into 1cm cubes
3 green onions, white part separated from the green part
5 cloves of garlic, minced
2 slices of salami
1 eggplant, cut into cubes
Black pepper to taste
1
Cut the pork loin into strips 3.5 cm long and 4 mm wide
Temper with garlic, vinegar, and salt
2
In a large pot, heat the oil over high heat
Add the meat and white part of the green onions
Cook, stirring occasionally, for 12 minutes or until the meat starts to brown
3
Add water, salami, and eggplant
Bring to a boil, then reduce the heat and cook partially covered for 15 minutes or until the vegetables and meat are tender
4
Add soy sauce, sesame oil, and black pepper
Cook for 5 minutes, stirring occasionally
Add the green onions and stir
Serve in individual bowls and place some tofu cubes in the center of each plate.
