@petalique the pork tenderloin is minced and marinated then stir fried. Then the eggplant , these are the white ones, are stir fried til very done . Its when the sauce is added to it all that it comes together with the velvet texture of the eggplant.

Always peel the eggplant if you want the velvet texture, especially the white ones. The very long Japanese ones can sometimes have the peeling left on but usually DH removes it to get this texture. He also usually pre-salts/ rinses / drains / dries the eggplant pieces but didn’t this time and it was still perfect.

Thanks. It looks delicious.

You're making me hungry! That meals looks like it's right up my alley.

@orchidrain it is an old standby . Comfort food at its best. It is 2 white eggplant which are small and 5 oz of organic pork tenderloin. 1c dry rice cooked . We finish with fresh fruit. It is a perfect meal. 👍

I am equally distracted by the delicious meal and the awesome outside wok burner.

Yes we were so lucky to get it. Very nice Chinese graduate student studying in the US was making them and selling on ebay in 2016. We were thinking about a wok burner and happened upon his ad.

It was $170 !! A few years later a small part on the on/off broke and I found his co tact info and he sent us a new improved part free of charge.

I wish I had kept up with him. He no longer has an ad for them. It works perfectly 100,000 btu. c

Here are some other types. not bad prices and nice setups

https://www.google.com/search?q=100%2C000+btu+wok+burner+with+stand&rlz=1CDGOYI_enUS1149US1149&oq=100%2C000+btu+wok+burner+with+stand&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIHCAEQIRirAjIKCAIQABiABBiiBDIKCAMQABiABBiiBDIHCAQQABjvBTIHCAUQABjvBTIHCAYQABjvBTIHCAcQIRiPAtIBCTI3MDczajBqN6gCGbACAeIDBBgBIF_xBYIJX0xB1oVa&hl=en-US&sourceid=chrome-mobile&source=chrome.ob&ie=UTF-8

Oooo looks very tasty

the sauce looks fabulous and crucial. whats in it, please and thank you. westy

Guessing, oil, soy sauce, garlic, s, p ???

https://www.gardenweb.com/discussions/6620268/stirfry-tonight#n=10

The linked thread has pictures of the bottles and a rough idea of quantity.

We use no onions or garlic ever. I can’t eat either and we don’t miss it. Food tastes fresher without them.

His sauce choices are very flavorful but very little salt. You can see the brands in the link and more detail in the older thread about the Kung Pao chicken… scroll down in that thread.

Hope this helps. Ask if not . 🙏c

thanks for responding Caroline .