5 cups of water
2 tablespoons of olive 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, chopped (white part separated from the green part)
5 cloves of garlic, mashed
2 stalks of celery leaves finely chopped
1 eggplant cut into cubes
Black pepper to taste
5 cups of water
2 tablespoons of olive 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, chopped (white part separated from the green part)
5 cloves of garlic, mashed
2 stalks of celery leaves finely chopped
1 eggplant cut into cubes
Black pepper to taste
Cut the pork loin into strips 3.5cm long and 4mm wide
Season with garlic, vinegar, and salt
Heat the olive oil in a large pot over high heat
Add the meat and white part of the green onion
Cook, stirring occasionally, for 12 minutes or until the meat starts to brown
Add the water, celery, and eggplant
Let it simmer, reduce the heat, and cook partially covered for 15 minutes or until the vegetables and meat are tender
Add the soy sauce, sesame oil, and black pepper, and cook for 5 minutes, stirring occasionally
Add the green onion and mix well
Serve in individual bowls and place some tofu cubes in the center of each bowl.
