Pork & Eggplant Stir-Fry with Ketchup Curry Sauce

Pork & Eggplant Stir-Fry with Ketchup Curry Sauce

Everyone loves this curry-flavored stir-fry. It can easily be made in just 10 minutes! It can be made as a delicious dinner dish or packed in a bento.

Ingredients: 2-3 servings

Thinly sliced pork (I usually use thinly sliced pork belly)
300 g
Shimeji mushrooms
1/2 pack
1 clove
Butter, oil
1 tablespoon each
4 tablespoons
2 tablespoons
★Soy sauce
2 tablespoons
1 heaping tablespoon
★Curry powder
1 heaping teaspoon


1. Cut the thinly sliced pork. Chop the eggplant. Remove the base and shredt the shimeji mushrooms. Mince the garlic.
2. Heat oil and butter in a frying pan. Cook the minced garlic and the pork.
3. Once cooked, add the eggplant and shimeji. Cook until tender.
4. Once tender, add the ★ ingredients and cook well while combining everything together. It's done.
5. Other than eggplant and shimeji, you can use cabbage or onions, potatoes, etc. It will still be delicious.

Story Behind this Recipe

I used everybody's favorite ketchup and curry sauce to make a stir-fry.