Tuesday, May 29, 2012

[Healthy Creation] Stir-fry pork with eggplants and thai basil




[Prep: 15 minutes | Cook: 15 minutes | Serves: 4 people|
Calories: 290 per serving (Estimated) ]

.: Ingredients :.

1-  1 medium onion, peeled, shredded
2- 1 red bell pepper, core removed, shredded
3- 1 lbs of Tenderloin pork, sliced
4-
200g of bean sprout
5- 1 red bell pepper, core removed, shredded
6- 2 medium chinese eggplants, sectioned
7- 8-10 Thai basil leaves, optional
8- 2 tbsp of minced garlic
 

.: Sauce mixture :.

1- 1 tbsp of fish sauce
2- 1 cup of hot water

.:  Steps :.


1- Marinade the pork with "Tony marinade method" for 15 minutes.  Heat the pan with 1/2 tbsp of oil over high heat.  Stir-fry the pork until fully cooked.  Drain it in a sieve over a bowl and set it aside..


2- Clean and dry the pan well.  Heat the pan with 1/2 tbsp of oil over medium heat.  Add in the minced garlic and onion with 1/3 tsp of salt.  Stir-fry all the ingredients until the onion is soft.
 

3- Add in the green pepper, red bell pepper, and eggplants.  Stir-fry all the ingredients until the eggplants is soft  .

 

4- Add in the pork and mix it wellAdd in the sauce mixture.  Turn the heat to medium.  Cover and simmer for 3 minutes.  Add in the bean sprout and thai basil leaves, and mix it well.  Cover and simmer again for another minute.  Dish it up and serve it in hot.  

.: Tips :.

1- Sectioned eggplants is easier to cook through.
2- Adjust the taste accordingly as different brand of fish sauce will taste differently.
3- Do not overcook the bean sprout to keep it crispy texture.
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