Skewered Japanese Pork
|Pork||1 Pound, cut into bite-size pieces, 0.5 inch thick|
|Eggplant||1 Small, cut into bite-size cubes|
|Scallions||4 , cut into 1 0.5-inch lengths|
|Green peppers||2 , cut into chunks|
|Flour||2 Cup (32 tbs) (For Dredging)|
|Frying oil||2 Cup (32 tbs)|
Skewer pork, eggplant, scallions, and peppers on skewers.
Dredge in flour; fry in oil for about 4 minutes, or until browned.
Remove from oil and, if desired, brush with soy sauce.
Serve pork with rice.