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Thai stir-fried pork with eggplant
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Mint and chili provide a fresh contrast to savory sauce.
Ingredients:
  • 48.80 gm oyster sauce
  • 21.00 gm light soy sauce
  • 5.00 gm caster sugar
  • 60ml (1/4 cup) peanut oil
  • 300g pork fillet, thinly sliced
  • 2 garlic cloves, finely chopped
  • 20.00 ml fresh ginger, finely chopped
  • 1 long fresh red chilli, deseeded, julienned
  • 300g eggplant, trimmed, chopped
  • 60ml (1/4 cup) water
  • 82.50 ml fresh mint leaves, plus extra, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • Mix together the oyster sauce, soy sauce, and sugar in a small bowl and set it aside. Next, heat 1 tablespoon of oil in a wok over high heat until it just starts to smoke. Quickly cook the pork in two batches for 1 minute on each side until golden brown, then transfer to a plate.
  • In a hot wok, sauté garlic, ginger, and chili for 30 seconds until fragrant. Add eggplant and stir-fry for 2 minutes. Pour in water, mix well to coat, cover, and cook for 4 minutes until eggplant is tender and water evaporates.
  • Drizzle in the flavorful sauce mixture and cook until the eggplant edges turn golden. Introduce the tender pork and cook until heated. Mix in fresh mint and garnish generously with more mint. Serve alongside fluffy rice.

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