Grilled eggplant with pork stir fry (Cha Trop Sak Chrouk)

Char Trop

Preparation: 5 mins
Cooking: 15 mins
Complexity: easy
Serves: 4

INGREDIENTS

  • 200 g pork mince
  • 4 eggplants (aubergine aka brinjal) chargrilled (skin peeled off optional)
  • 2 garlic cloves minced
  • 2 tbsp vegetable oil
  • ½ cup water
  • 1 tbsp sugar
  • 1 tsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp corn starch
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 stalk spring onion chopped
  • 1 handful of chopped fresh coriander
  • 2 birds eye chili chopped (optional)

METHOD

  1. In a small bowl, mix water with corn starch and set aside.
  2. In a hot pan, add oil, garlic and pork. Fry until meat is cooked.
  3. Add the grilled eggplants, corn starch mix and stir gently for 1 min to combine with pork.
  4. Season with fish sauce, soya sauce, salt, sugar and black pepper. Stir gently and cook for 2 mins.
  5. Add the spring onion and coriander before serving.

TIPS

  • Serve hot with steamed rice.
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