Stir-fried Eggplant with Chopped Pork Recipe

Stir-fried Eggplant with Chopped Pork

This delicious Thai stir fry makes a wonderful lunch when served with some piping hot steamed rice, or serve it as a main dish with other foods for a complete meal. This recipe combines our beautiful bright green eggplant, the one called Makua Yao, with lean ground pork, sweet basil, mild chilies, and pea eggplants. It is quite simple to make, and you can easily substitute ground beef or chicken if you do not eat pork for an equally satisfying dish.

Yield: 2 - 4 servings
Prep time: 5 minutes
Cooking time: 7 Minutes
Ready in: 12 Minutes

Ingredients:
  • 2 Long Green Eggplants
  • 1/2 - 3/4 pound Ground Pork Loin
  • 1 cup Thai Sweet Basil
  • 2 Thai Long Chilies
  • 1/2 cup Pea Eggplants
  • 2 - 3 large cloves Garlic
  • 1 Tablespoon Oyster Sauce
  • 2 teaspoons Light Soy Sauce
  • 1 teaspoon Sugar
  • 1 Tablespoon Vegetable Oil

Basic Directions:

1) Fry garlic until fragrant, then add the ground meat. Fry until well browned.

2) Add the sauces and sugar, continue frying until caramelized, then add a small amount of water.

3) Add the eggplant, cover with a lid, and cook for 5 minutes

4) Add the chili and pea eggplants. Continue cooking for another minute. Turn off the heat and toss in the basil. Serve immediately.

For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=107