Eggplant with pork in Chinese

The culinary recipe of this dish represents Chinese cuisine. The Chinese cook such food in a wok, but I used an ordinary frying pan, and it turned out very tasty. The main thing is not to overdo the meat on the fire, otherwise it will turn out to be tough. Let's cook pork with eggplant together. Cut the meat and eggplant into cubes with a side of about 2 cm. In a small bowl, dilute the starch in 2 tablespoons of cold water, then add the whipped whites, soy sauce (1 tsp) and salt. Mix the batter well. We lower the pieces of pork and eggplant into it, mix so that the batter is evenly distributed over all the pieces. In a frying pan, heat all the vegetable oil and fry the meat with eggplant (in small portions) over high heat, stirring constantly. Fry for no more than 2 minutes. We spread each portion on a paper napkin to remove excess oil. After everything is fried, pour out almost all the oil, leaving 1 tbsp. l. Cut the white part of the leek stem into rings, and chop the garlic. In the preheated oil we put the prepared onion, garlic and peanuts. Fry, stirring for 1 minute. Add the remaining soy sauce, meat with eggplant and continue cooking for another 30 seconds. Eggplant with pork is ready, before serving, sprinkle with green onions cut diagonally. Boiled rice or egg noodles are suitable as a side dish. Bon appetit!