Stir-Fried Pork with Thai Aubergine and Basil
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Ingredients
- 400 g pork loin steaks, thinly sliced
- 200 g thai pea aubergines or regular aubergine, diced
- 4 garlic cloves
- 2 fresh red chillies
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 20 g fresh thai basil leaves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 252 kcal
- Protein
- 22.8 g
- Carbohydrate
- 3.4 g
- of which sugars
- 1.9 g
- Fat
- 15.9 g
- of which saturates
- 3.8 g
- Fibre
- 1.8 g
- Salt
- 2.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and finely chop the red chillies.
- 2
Heat the vegetable oil in a wok over a high heat and fry the garlic and chillies for 30 seconds until fragrant.
- 3
Add the pork and stir-fry for 4 minutes until it changes colour on the outside.
- 4
Add the aubergine and stir-fry for 5 minutes, adding a splash of water if it starts to catch, until tender and the pork is cooked through with no pink remaining.
- 5
Season with the fish sauce and soy sauce.
- 6
Stir in the thai basil leaves until wilted and serve with jasmine rice.
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