Thai stir-fried pork with eggplant

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

Recipe «Thai stir-fried pork with eggplant» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.