This is a really quick and simple Thai stir fry recipe that is ideal for you want a flavour packed meal but are short on time. Very few ingredients are needed to make this dish, and it is ready in under 10 minutes including preparation time.
You can adjust the heat by adding more or less chillies, and you could also use other meats instead of minced pork.
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200g chopped eggplant 100g minced pork 2 cloves of garlic finely chopped 4 sliced red bird eye chillies 1/4 cup sweet basil
- salted soybean 1 tbsp
- oyster sauce 1 1/2 tbsp
- soy sauce 1/2 tbsp 1 teaspoon sugar
Special Cooking Equipment Used
Step 1: Start by deep frying 200g of chopped eggplant for about 5 minutes until it is light brown. once the eggplant is cooked, drain and set aside on some paper towel to absorb the excess oil.
Step 2: Now heat 1 tbsp of cooking oil in a wok on a high heat, and add 2 cloves of finely chopped garlic, 100g of minced pork and 4 sliced red bird eye chillies. Stir fry everything for about 1 to 2 minutes until the pork begins to cook, then add in the deep fried eggplant we made earlier, 1 tbsp of salted soybeans, 1 1/2 tbsp of oyster sauce, 1/2 tbsp of soy sauce, and 1 teaspoon of sugar.
Step 3: Stir fry everything for about 2 to 3 minutes, then add 1/4 cup cup of sweet basil, stir fry for a final 1 minute, then serve with some steamed jasmine rice and enjoy!
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