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Ingredients

2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon caster sugar
60ml (1/4 cup) peanut oil
300g pork fillet, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
1 long fresh red chilli, deseeded, julienned
300g eggplant, trimmed, chopped
60ml (1/4 cup) water
1/3 cup fresh mint leaves, plus extra, to serve
Steamed jasmine rice, to serve

Method

Step 1 Combine the oyster sauce, soy sauce and sugar in a small bowl. Set aside. 2 Heat 1 tbs oil in a wok over high heat until just smoking. Cook pork, in 2 batches, for 1 minute each side or until golden. Transfer to a plate.
Step 2 Heat remaining oil in wok. Add garlic, ginger and chilli. Stir-fry for 30 seconds or until aromatic. Add eggplant. Stir-fry for 2 minutes. Add water. Toss to coat. Cover. Cook, stirring occasionally, for 4 minutes or until water evaporates and eggplant is tender.
Step 3 Add sauce mixture. Stir-fry for 2 minutes or until eggplant starts to caramelise. Add pork. Stir-fry until warmed through. Toss through mint. Top with extra mint. Serve with rice.

Thai stir fried pork with eggplant

How to make Thai stir fried pork with eggplant

Ingredients

Method