1/1 Photo of Spicy Thai Eggplant
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.
My Private Note
Units: US | Metric
- 1/2 lb ground pork
- 1/4 cup chicken broth
- 4 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon red wine vinegar or 1 teaspoon balsamic vinegar
- 1Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
- 2While the pork is marinating, prepare the remaining ingredients.
- 3In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
- 4Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
- 5Heat 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.
- 6Add 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.
- 7Push 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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Nutritional Facts for Spicy Thai Eggplant
Serving Size: 1 (438 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 451.6
- Calories from Fat 249
- Total Fat 27.6 g
- Saturated Fat 6.5 g
- Cholesterol 53.3 mg
- Sodium 1396.6 mg
- Total Carbohydrate 34.3 g
- Dietary Fiber 18.8 g
- Sugars 14.2 g
- Protein 22.4 g
The following items or measurements are not included:
szechuan hot bean sauce
chili paste with garlic