Tuesday, March 19, 2013

Thai Fried Eggplant and Pork with Basil

Ingredients
- 2-3 Chinese eggplants, chopped into 1-1.5 inch pieces
- 1 bell pepper, medium dice
- 1 onion, medium chop
- 3 tbsp chopped garlic
- 250g sliced pork
- bunch thai basil
- 1/4 cup chicken broth

- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1-2 tbsp sambal olek
- 1 tbsp sugar
- 1 pinch white pepper
- 2 tsp corn starch mixed with cold water

Directions
1. Heat oil in wok, add eggplants. Fry until begins to brown. Remove from wok
2. Re-oil wok, add garlic and fry for few seconds. Add pork and fry until meat begins to colour
3. Add onion and pepper, fry until onion begins to turn translucent
4. Add eggplants back into wok, sauté for 30 seconds and add sauce and broth. Cover with lid and cook on high until eggplant cooked through
5. Add in whole basil leaves
6. Stir in cornstarch

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