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We hope you got insight from reading it, now let’s go back to stir-fried eggplant with minced pork and sweet basil recipe. To cook stir-fried eggplant with minced pork and sweet basil you need 11 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Stir-fried Eggplant with Minced Pork and Sweet Basil:
- Prepare 1 of pcs./200 gr Long Green Eggplant.
- Use 50 gr of Minced Pork.
- Get 20 of Sweet Basil Leaves.
- You need 1 tbsp of Chopped Garlic.
- Prepare 5 pcs. of Small Chili (Red or Green).
- You need 1 tsp of White Soy Sauce.
- Prepare 1 tsp of Maggi Sauce.
- You need 1 tsp of Bean Paste.
- Use 1 tsp of Sugar.
- Get 1 tbsp of Water/Stock.
- Take 1/2 cup of Vegetable Oil.
Steps to make Stir-fried Eggplant with Minced Pork and Sweet Basil:
- Cut eggplant 3/4" as picture. Bring to fry in oil and set aside..
- Put 1 tbsp of oil in pan, then fry garlic til scent and put minced pork, eggplant and chili. Stir well..
- Seasoning with white soy sauce, maggi sauce, bean paste, sugar. Pour little watar/stock. Stir well..
- When pork and eggplant are cooked, add sweet basil leaves and turn off the heat..
- Tip : Served with steamed rice/boiled rice. Taste is Salty, little sweet, spicy and basil flavoured. You can change from green eggplant to purple one. Deep fry eggplant before stir fry is way to avoid black skin of eggplant and texture would be soft. But you also can stir fry as normal way by starting No.2.
Fish-fragrant sauce doesn't actually have any fish in it, but its sweet, sour and spicy elements are. Thai Spicy Food : Stir Fried Pork Holy Basil With Rice – Selecti. Wine Suggestions The spices in this dish call for a Riesling or Gewerztraminer that's slightly sweet but won't overpower the spices. Lohr White Riesling or a less sweet but fruity Firestone Gewerz. Add the pork, stir-fry for a few minutes until excess liquid has evaporated and pork begins to brown, then add beans and red chillies and stir-fry for another two Stir in the basil and as soon as it is wilted, remove from the heat.
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