new recipe!

[misora]

Stir-fried pork and eggplant, thai-style.



3/4 lb ground pork
2 Japanese eggplants
4 green onions
2 cloves garlic, minced
10 or more leaves of fresh basil

Sauce:

• 2 tbspn fish sauce (I used oyster sauce, and it was fine.)


• 1 tbspn soy sauce


• 1 tbspn lime juice


• 3 tbspn water


• 1 tspn cornstarch


• dab of spicy chili paste

Whisk together the sauce ingredients, and set aside.

In a pan, heat 2 tbspn peanut oil (with a dash of sesame oil) and cook the garlic briefly. Add the minced pork, and brown for about 5-7 minutes. Add pinch of grated ginger and generous splash of sherry, and reduce 2 minutes at high heat. Remove pork and set aside.

Chop the eggplant coarsely (but in small pieces), and dice green onions. Cook in 2tbspn peanut oil until soft, 5-6 minutes. Add pork back, add sauce into mixture and cook until thickened, about 3 minutes. Stir in basil leaves, and serve over rice. Serves 4.



J really liked this one. First time I've cooked eggplant, and first time I've tried a more Thai-flavored style of sauce. I think next I'm going to be experimenting with coconut milk and trying a chicken and mango Coconut Satay. :p

Comments

[lynny17.livejournal.com]

I love new recipes! I'm going to try this one. Never really experimented with eggplant before (my mom used to just bake them and eat them that way and it never looked very appealing) but this one sounds good. Thanks!

[misora.livejournal.com]

Like I said above I never ate it as a kid, and my b/f has cooked eggplant before in a roasted-mixed-veggies dish in the oven, but I've never tried cooking it in a dish other than that. I was pleasantly surprised with this one (and how easy/quick it was to make). :)