Thai Style Pork With Eggplant Recipes

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.

Steps:

• Combine soy sauce, fish sauce, sugar and pepper in a small bowl. Set aside. Steam 1 inch cubes of eggplant until tender. Set aside.
• Heat wok over high heat until hot. Add oil and swirl to coat. Add eggplant and stir fry for 10-15 minutes or until golden. Transfer to a plate using a slotted spoon.
• Add garlic and chilli to the wok and stir fry for 5 minutes. Add mince a stir fry for 5 minutes or until brown. Return eggplant to wok and add soy sauce mixture and coriander. Stir fry for 2 minutes or until sauce has thicken slightly.
• Serve with jasmine rice! Yum!

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.

Steps:

• Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.