Five Spice Pork with Aubergine and Zucchini

I've been feeling less than inspired to try new recipes lately. The season must have something to do with that, plus mom is becoming more of a challenge. However, today I did try this recipe for pork with Chinese Five Spice powder, which I have. The recipe, from my 365 Ways to Cook Chinese, called for asparagus but I used the thin and narrow oriental eggplant or aubergine, plus a zucchini I had in the bottom of my vegie drawer. Decided to make the sauce a bit hotter by adding fresh ginger and Chinese chili sauce. The result tasted great with rice and  aside dish of steamed bok choy.