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

[misora.livejournal.com]

I've started to love it, too. We never ate it when I was a kid, and after having so many delicious Thai stir-fry dishes with eggplant in them, I wanted to try making it myself. :p