Pork and eggplant combine in a warm salad that’s slightly sweet and just spicy enough. Serve with refreshing slices of young papaya, if desired.
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INGREDIENTS
Ingredients
- 1 tablespoon oyster sauce
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 8 ounces boneless pork loin, coarsely chopped
- 1 pound Japanese eggplants (4 small), sliced diagonally into 1/4-inch thick slices
- 1 red bell pepper, seeded and cubed
- 2 shallots, thinly sliced
- 2 stalks fresh lemongrass, thinly sliced (optional)
- 3 makrut lime leaves, minced (optional)
- 2 small red or green chiles, , seeded and finely chopped
- 2 tablespoons chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon Thai Kitchen® Gluten Free Sweet Red Chili Dipping Sauce
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 tablespoon sugar
- Lettuce leaves
INSTRUCTIONS
- 1 MIX first 4 ingredients in small bowl. Place pork in medium bowl. Add marinade; toss to coat well. Refrigerate 1 hour.
- 2 MEANWHILE, preheat broiler. Arrange eggplant on lightly oiled baking sheet. Broil 4- to 6-inches from heat about 15 minutes or until golden brown, turning slices once. Cool eggplant slightly, then coarsely chop.
- 3 PLACE pork and marinade, bell pepper, shallots and lemon grass in large skillet on medium-high heat. Stir fry 3 to 4 minutes or until pork is cooked through. Add eggplant, lime leaves, chiles, broth, lemon juice, chili sauce, fish sauce and sugar; stir fry until heated through. Serve on lettuce leaves.
- 4 Test Kitchen Tip: Makrut lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. Makrut lime leaves are available fresh, frozen or dried in Asian markets and online retailers.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
