Thai stir-fried pork with eggplant

Готовим Meat Thai stir-fried pork with eggplant

Fresh mint loves chilli and adds freshness to cut through the salty sauce.

Lables: Low kilojoule Egg free Gluten free Lactose free Milk free Wheat free
  1. Combine the oyster sauce, soy sauce and sugar in a small bowl. Set aside. 2 Heat 1 tbs oil in a wok over high heat until just smoking. Cook pork, in 2 batches, for 1 minute each side or until golden. Transfer to a plate.
  2. Heat remaining oil in wok. Add garlic, ginger and chilli. Stir-fry for 30 seconds or until aromatic. Add eggplant. Stir-fry for 2 minutes. Add water. Toss to coat. Cover. Cook, stirring occasionally, for 4 minutes or until water evaporates and eggplant is tender.
  3. Add sauce mixture. Stir-fry for 2 minutes or until eggplant starts to caramelise. Add pork. Stir-fry until warmed through. Toss through mint. Top with extra mint. Serve with rice.

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2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp caster sugar
60ml peanut oil
300g pork fillet, thinly sliced
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
1 long fresh red chilli, deseeded, julienned
300g eggplant, trimmed, chopped
60ml water
1/3 cup fresh mint leaves, plus extra, to serve
Steamed jasmine rice, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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