Makheua Yao Pad Tao Jiao (Stir-Fried Eggplant with Minced Pork)

seriouseats.com

Sue

subheading: For the Stir-Fry Sauce:

2 tablespoons (40g) Thai fermented soybean paste

1 tablespoon (15ml) oyster sauce, preferably Thai

2 teaspoons (10ml) Thai or Chinese light soy sauce

1 teaspoon (3g) sugar

2 tablespoons (30ml) water

subheading: For the Eggplant:

1 cup (240ml) neutral oil, such as vegetable oil, for frying eggplant

2 Japanese eggplant (about 12 ounces; 340g total), stemmed and cut crosswise on a bias into 1 ½-inch pieces

1 tablespoon (15g) cornstarch

1 teaspoon (5ml) distilled white vinegar

2 teaspoons (10ml) water

Kosher salt

subheading: For the Stir-Fry:

5 ounces (150g) ground pork

5 small garlic cloves (25g), smashed and roughly chopped

2 to 3 fresh Thai chiles (2 to 3g total), stemmed and thinly sliced

1 packed cup (about 1 ounce; 30 g) fresh sweet basil leaves (a.k.a. Thai basil)

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer