Thai Style Pork With Eggplant Recipe

Name: Thai Style Pork With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup light soy sauce; 1/2 tablespoon fish sauce; 2 teaspoons caster sugar; 1/4 teaspoon white pepper; 500 g eggplants, diced large; 2 tablespoons peanut oil; 2 garlic cloves, minced; 3 teaspoons minced chili; 500 g pork mince; 1/4 cup coriander leaves

Servings: persons

1/4 cup light soy sauce
1/2 tablespoon fish sauce
2 teaspoons caster sugar
1/4 teaspoon white pepper
500 g eggplants, diced large
2 tablespoons peanut oil
2 garlic cloves, minced
3 teaspoons minced chili
500 g pork mince
1/4 cup coriander leaves

1
Combine soy, fish sauces, sugar and pepper in a small bowl and set aside.
2
Cut eggplant into 1 inch cubes and steam until tender.
3
Heat wok over high heat, add oil and stirfry eggplant until golden. Remove eggplant with slotted spoon and set aside.
4
Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown.
5
Return eggplant (and mushrooms if using) to wok adding the sauce mix and the coriander.
6
Stir fry for 2 minutes until slightly thickened.
7
Serve with jasmine rice or your chosen sides.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup light soy sauce, 1/2 tablespoon fish sauce, 2 teaspoons caster sugar, 1/4 teaspoon white pepper, and more.

Yes, Thai Style Pork With Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Style Pork With Eggplant

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