Thai Style Pork With Eggplant Recipes

THAI BASIL EGGPLANT

Steps:

• Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
• Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

THAI EGGPLANT STIR-FRY (WITH CHILI PASTE, PORK & BASIL)

Steps:

• Chop/prepare the eggplant, garlic, red chilies, Prik Kee Nu green chilies (if using), large red chili, yellow onion, and Thai sweet basil leaves as indicated in the 'Ingredients' section. Transfer the eggplant to a bowl filled with water and soak for 15-20 minutes. Using a mortar and pestle, pound the garlic, Bird's Eye red chilies, Prik Kee Nu green chilies into a coarse paste and set aside. (Or smash with the back of your knife and finely chop if you don't own a mortar and pestle.)
• Whisk together the Thai chili paste, oyster sauce, light soy sauce, tamarind paste, and water in a measuring cup (for easier pouring) or small bowl and set aside.
• Mix the corn starch and water in a measuring cup or bowl and set aside.
• Heat 2 tablespoons of canola oil in a large wok over medium-high heat. Once hot, add the eggplant and cook for 8-10 minutes, tossing occasionally, until slightly browned and tender. Transfer to a clean bowl and return the wok to the stovetop. (Don't worry if the eggplant isn't completely tender yet. The residual heat will allow it to continue cooking and become tender in the bowl.)
• Heat the remaining 1.5 tablespoons of oil over medium-high heat in the wok. Once hot, add the onion and stir-fry for 30 seconds until slightly softened. Then add the smashed garlic chili paste and large red chili and toss to combine for 30 seconds until fragrant.
• Add the ground pork and ground white pepper. Cook for 2 minutes, breaking up the lumps with your spatula, until just cooked.
• Add the eggplant back into the wok and pour in the sauce. Toss briefly until everything is combined well and coated in the sauce.
• Give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom of the measuring cup/bowl), then pour it into the wok. Toss for a minute until the sauce has thickened.
• Add the Thai sweet basil leaves and briefly toss until slightly wilted - about 15-20 seconds, then switch off the heat.
• Transfer to a serving dish and serve immediately with warm steamed rice.

THAI STYLE PORK WITH EGGPLANT

Steps:

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

SPICY THAI EGGPLANT

Steps:

• Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
• While the pork is marinating, prepare the remaining ingredients.
• In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
• Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
• 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.
• 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.
• 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.

GREEN-CURRY PORK AND EGGPLANT

Steps:

• In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until no longer pink, 5 minutes. Add eggplant and cook until beginning to soften, 4 minutes. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer, stirring frequently, until eggplant is tender, 4 minutes. Serve over rice, topped with scallion, cilantro, and lime wedges, if desired.

JUNGLE CURRY WITH PORK AND THAI EGGPLANT

Steps:

• Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).
• Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes. Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes. Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.
• Serve topped with remaining basil.

PORK AND EGGPLANT IN HOT GARLIC SAUCE

Steps:

• Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
• Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
• Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
• Add eggplant back to pan, stir to combine pork and eggplant.
• Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
• Plate the eggplant and sprinkle with garnishes.

THAI PORK STIR FRY

Steps:

• Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
• Add pork, cook for 3 minutes or until no longer pink.
• Add chicken broth, fish sauce, peanuts and brown sugar.
• Add rice noodles, broken in half (submerge in liquid).
• Cover and cook over low heat for 6 minutes.
• Stir in cornstarch mixed with water; cook until thickened.