Pork and Eggplant Stir-Fry

Pork and eggplant just play so well together. This variation is quick, cheap and satisfying all in one.

Ingredients
1lb ground pork
1 teaspoon soy sauce
1 teaspoon pepper
2 teaspoon sesame oil
2 cloves of garlic, diced
4 graffiti eggplant (or 3 japanese eggplant)
1/2 cup chicken stock
3 tablespoons bean paste (I used one with ginger)
1 teaspoon sugar
1 teaspoon rice vinegar
1/2 teaspoon fish sauce
1 teaspoon ground Korean pepper
3 table spoon grape seed oil (or peanut oil)
ingredients

***

1. In a bowl, combine the pork, soy sauce, 1 teaspoon sesame oil and the ground black pepper.
Mix well and set aside for 10 minutes to marinate the meat.
season-pork

2. Slice the eggplants into strips.
slice-eggplant

3. In a large skillet heat 2 tablespoon of oil over medium-high/high heat.
Add 1 diced clove of garlic and stir into the oil until fragrant (should not be long).
garlic

4. Throw in the sliced eggplants and toss to coat with oil, Keep the heat fairly high, you want to eggplants to sear a bit.
cook-eggplant

5. When they start to soften add the chicken stock. Continue cooking the eggplant until they are all soft and slightly browned. Then remove from the skillet and set aside.
chicken-stock

6. In the same skillet, heat the remaining 1 tablespoon of oil. Add the other clove of garlic and stir until fragrant. Add the pork.
meat

7. While that’s cooking, combine the rest of the ingredients (bean paste, rice vinegar, sugar, sesame oil, Korean pepper).
sauce

8. You want the meat cooked and no longer pink, but not dry.
cooked-meat

9. Add the eggplant back to the skillet.
combine

10. Add the sauce and stir to coat evenly. Allow to cook with the sauce for a minute or two.
combine2

11. Serve with rice.
serve

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Thaï style salad with chicken

I’ve been sick as a dog and I wanted something light but filling for dinner. This was perfect and will probably be joining a heavy rotation this summer.

Ingredients:
2 boneless chicken breast
1 tea spoon curry spices of your choice
1/3 cup cashew
2 cups bean sprouts
1 cup snow peas
1 red bell pepper
1 bunch of green onions
1-2 ripe mangoes, to taste
2-3 tablespoon fish sauce
1 table spoon soy sauce
1 tea spoon sambal olek (or chili sauce of your choice)
2 tablespoon brown sugar
juice of 2-3 limes
1-2 table spoon peanut oil
Sesame oil (to taste)
Thaï basil (optional)
ingredients

***

1. In a small dry skillet, roast the cashew over medium heat until fragrant. Set aside to cool.
cashew

2.  In a larger skillet, heat the peanut oil.
Cut the chicken into thin strip and add to the skillet along with the curry spices.
chicken1

3. Once the chicken is cooked fully, set aside
chicken2

4. Rinse the bean sprouts and discard any flaccid of off-color sprout.
beans

5.  Slice the snow peas on a 45 degree and add to the bowl.
peas

6. Peel the mango and slice into sticks. Add to the bowl.
mangoes

7. Slice the red pepper into sticks and add to the bowl.
red-pepper

8. Slice the green onions (white and green parts) and add to the bowl.
green-onions

9. Mix the rest of the ingredients together to make the dressing. You’ll have way more dressing then you need. I used maybe 5 tablespoon for the whole bowl?
Keep the rest in the fridge for later use.
dressing

10. Toss the salad together and portion out into bowls.
I had some Thaï basil in the fridge so I added some as a garnish, no big deal if you don’t have any.
portion

11. Add the chicken and cashew to the bowls. Enjoy!
serve

Coconut Soup

A thick rich Thai style coconut soup, very easy to prepare and very, very filling. It’s also very versatile and could accommodate more vegetables (bell peppers, sprouts, etc.).

Fish sauce is very strong, so add gradually while tasting. It mellows out a bit as it cooks, but still get a feel for it as you go. Adjust the spice levels to your liking too.

I might experiment with less coconut milk to make a lighter version.

Ingredients:
3 Thai chilies, seeds removed
2 stalks of lemongrass
2 cans of coconut milk
2 cups of chicken broth
1 package of rice noodles
2 carrots, shredded
1 tea spoon of curry spices
1/2 tea spoon fresh ginger
2 table spoon fish sauce
Juice and Zest of 2 limes
8 chicken, boneless, skinless and cut in bite sizes.
Salt and pepper

ingredients

***

1. Spoon some of the coconut cream from the top of one of the can into a large soup pot. Add the  curry spices and heat until fragrant.
spices

2. Add the rest of the coconut milk, the lemon grass stalks, peppers, chicken broth and ginger. Bring to boil. Be careful, the coconut milk will bubble up and try to boil over, like regular milk.
broth

3. Reduce the heat to a simmer and add the chicken.
add-chicken

4. When the chicken is cooked, add the rice noodles, the lime zest and juice and the fish sauce. Adjust the seasoning as you go.
noodles-and-lime

5. Once the noodles are fully soft and almost transparent ladle into bowls and serve hot. You can add green onions as decoration and added texture.
soup