Spicy Thai Eggplant

Recipe by VLizzle
READY IN: 35mins
SERVES: 4-6
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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