misora: (*drool*)
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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

Date: 2010-03-24 05:59 pm (UTC)
From: [identity profile] alexb49.livejournal.com
It seems to suck it up like a sponge in my hands at least.

If you have a steamer, the modern ones take all the guess work out of rice. Plunk it in and let the thing take care of it all. The coconut milk you simmer with a little brown sugar then let it soak into the cooked rice a bit after. Needs a good ripe mango or some peaches on top.

Date: 2010-03-24 06:19 pm (UTC)
From: [identity profile] misora.livejournal.com
Yeah, we eat rice quite a bit so I don't know what I'd do anymore without our rice cooker.

Mmmm, sweet rice. That and rice pudding are two things I have to make next.

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