Thai Style Braised Eggplant & Pork Stir Fry
Sticky, spicy and flavourful, this simple stir fry will leave you wanting more. Serve with brown rice for a healthy, quick meal that everyone will enjoy.
5 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings500 g pork mince
1 large eggplant, cut into thick sticks
2 tbsp light extra virgin olive oil
3 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp cornflour
1 red chilli, sliced
2 cloves garlic, minced
1 bunch Thai basil, leaves picked
1 bunch mint, leaves picked
2 packets 250g Community Co Microwave Brown Rice
Optional: chilli powder
Directions
- Cut the eggplant into sticks, and keep in a bowl of lightly salted water.
- In a large frying pan over high heat add oil and stir fry the garlic, chilli and pork mince until pork is cooked through and starts to caramelise.
- Stir in the eggplant, oyster sauce and soy sauce. Cover and cook for 3-5 minutes.
- Mix the cornflour in a cup of water and add it to the pan. Keep stirring and coat the eggplant with sauce.
- Stir in the Thai basil and cook for another minute.
- Sprinkle mint leaves on top and extra chilli powder if using.
- Cook the brown rice according to packet instructions.
- Divide the brown rice and eggplant pork stir fry between bowls to serve.