So I got Chongiqing pick-up from Firstborn on Friday and I had (and have) leftover sauce for Saturday.
I’d defrosted Bulgogi-cut pork from H-mart, which I used to make these ginger pork eggplant rolls from Just One Cookbook.
I’ve made it a few times and always cut more eggplant than I need, which usually results in a quick stir-fry side dish.
Gonna do it again tomorrow, but with the skin on. This hit for me.
And I’d stopped by Potluck Local for some fun things, one of which was the Kumadashi super soft tofu.
