Pork Mince with Eggplant Thai Style

Pork mince appears frequently in Asian stir fry recipes.  They are easy to use, require little cooking time in the hot wok and go with just about any vegetables.  In this recipe, I give a popular Chinese dish featuring pork mince and eggplant a Thai twist by flavouring it with fish sauce, palm sugar and garnishing with basil leaves.  A different flavour profile from the classic Sichuan version, lighter perhaps and equally delicious.  Use the long and slender Asian or Lebanese eggplants which have more delicate skin and less seeds than the standard variety, which means no salting or soaking treatment is needed to remove any bitterness prior to cooking. 

Serves 2

INGREDIENTS

• 1 tablespoon light soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 teaspoons palm sugar
• 200g / 7oz Asian eggplant
• 250g / 9oz pork mince
• 4 teaspoons vegetable oil
• 2 garlic cloves, finely chopped
• 1 red cayenne chilli, finely chopped*
• a handful of fresh basil leaves

*Deseed chilli if you prefer less heat.

METHOD

1. Combine light soy sauce, fish sauce, oyster sauce and palm sugar in a small bowl.
2. Cut eggplant diagonally into 1cm / ½" slices.
3. Place eggplant in a heatproof rimmed dish.  Set up a steamer station* and fill the bottom pan with water.  Cover and turn the heat on high.  When the water is boiling, carefully lower the dish  into the steamer.  Cover and let the eggplant steam for 8-10 minutes until tender.  Set aside to cool slightly, then roughly chop.
4. Heat wok over high heat until hot.  Add 2 teaspoons oil and swirl to coat.  Add eggplant and stir fry for 2 minutes.  Remove and set aside.
5. Add the remaining 2 teaspoons oil, garlic and chilli to the wok over high heat.  Stir fry for 30 seconds or until fragrant.  Add mince and spread them out in a thin layer to caramelised for a minute or so, then tossing them around to cook through.
6. Transfer eggplant to the wok.  Add light soy sauce, fish sauce, oyster sauce and palm sugar.  Stir fry for 2 minutes to combine.
7. Remove to a serving plate and garnish with basil leaves.  Serve hot with steamed rice.

*For instructions on how to set up a steaming station, see my recipe for steamed chicken with Chinese sausages.