Spicy Thai Eggplant

18 ingredients
7 steps

Ingredients

  • 1/2 lb ground pork
  • Marinade
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cornstarch
  • Sauce
  • 1/4 cup chicken broth
  • 4 tablespoons soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon red wine vinegar or 1 teaspoon balsamic vinegar
  • Eggplant
  • 4 Japanese eggplants
  • 2 garlic cloves, minced
  • 4 tablespoons stir-fry oil
  • 1 tablespoon szechuan hot bean sauce
  • 1/2 teaspoon chili paste with garlic
  • 1 teaspoon sesame oil
  • 3 finely diced Thai peppers

Directions

  1. 1
    Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
  2. 2
    While the pork is marinating, prepare the remaining ingredients.
  3. 3
    In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
  4. 4
    Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
  5. 5
    Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
  6. 6
    Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
  7. 7
    Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.

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