Title: Fried Eggplant and Ground Pork
Categories: Ethnic Pork Thai Vegetable
Yield: 4 Servings

2	25 g	ground pork
	2 c	eggplant -- cut 1/2 inch
:		thick
	1 t	s minced garlic
	1 T	B chiles -- shredded
	1 t	s soybean condiment -- * see
:		note
	1 T	B fish sauce
	1 T	B soy sauce
	1 t	s sugar
1	/2 t	s sweet soy sauce
	20	basil leaves
	3 T	B vegetable stock
	2 T	B olive oil

1. Blanch eggplant in boiling water for 30sec. Remove. 2. Heat oil and stir-fry garlic, chili and soy condiment until fragrent. 3. Add pork and stir-fry until colour changes. 4. Add eggplant, then sauces and suger. Stir to mix. 5. Finally, add basil and stock and bring to boil. Serve immediately.

* black-bean paste may also be used.

Recipe By : Joe Sweeney (sweeney@asiaonline.net)

From: Sweeney date: Mon, 28 Oct 1996 21:25:59 +0800 (

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