Prep 20 mins
Cook 15 mins
One of my co-workers was nice enough to share this recipe with me. It does have pork, but you can make a vegetarian version be eliminating the pork and increasing the amount of eggplant. A side of Jasmine rice makes a nice pairing.
- 1⁄2 lb ground pork
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cornstarch
- 1⁄4 cup chicken broth
- 4 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon red wine vinegar or 1 teaspoon balsamic vinegar
- 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
- 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.
Maybe I used the wrong chili paste and bean paste, but this dish was heavy on the sour taste. In addition, it was very oily, which was not appealing. I wouldn't make this dish again. I'm not sure it is really tweakable. It definitely didn't hit all the typical Thai dish characteristics.
Very nice taste. I did not use ground pork and instead used frozen leftover ham, minced along with crumbled regular tofu. This dish will go well with steamed white rice on the side. I cut the eggplant into 1 inch section and sliced that into half. For color and taste, I sprinkled thinly sliced tomato. Thank you for posting this recipe. Made for Asian forum's unrated Asian recipe tag.