Thai stir-fried pork with eggplant

Discover the delicious flavors of Thai cuisine with this easy stir-fried pork and eggplant recipe. Combining tender pork fillets with spicy red chili peppers, fresh ginger, and garlic, all tossed in a savory oyster and soy sauce blend, this dish is sure to tantalize your taste buds. Perfect for a quick weeknight dinner!

  • 08 Mar 2025
  • Cook time 15 min
  • Prep time 20 min
  • 4 Servings
  • 10 Ingredients

Thai stir-fried pork with eggplant

Thai stir-fried pork with eggplant is a delicious and flavorful dish that combines tender pork fillets with the unique taste of eggplant, chili peppers, and a savory sauce made from oyster sauce and soy sauce. This recipe brings the vibrant and aromatic flavors of Thai cuisine to your table, perfect for a quick and satisfying meal.

Ingredients:

2 tbsp oyster sauce
30g
1 tbsp soy sauce
16g
1 tsp sugar
5g
1/3 cup peanut oil
72g
2 pork fillets
400g
2 garlic cloves
6g
1 tbsp ginger root
16g
2 red hot chili peppers
80g
1/2 eggplant
220g
1/2 cup water
120g

Instructions:

1. Preparation:
- Slice the pork fillets into thin strips.
- Mince the garlic cloves.
- Peel and finely chop the ginger root.
- Thinly slice the red hot chili peppers.
- Cut the eggplant into bite-sized cubes.
2. Mix Sauces:
- In a small bowl, combine the oyster sauce, soy sauce, and sugar. Stir until the sugar dissolves and set the mixture aside.
3. Heat the Oil:
- In a large wok or skillet, heat the peanut oil over medium-high heat.
4. Cook the Aromatics:
- Add the minced garlic, chopped ginger, and sliced chili peppers to the hot oil. Stir-fry for about 1 minute, or until fragrant.
5. Stir-Fry the Pork:
- Add the sliced pork to the wok or skillet. Stir-fry for 3-4 minutes, or until the pork is lightly browned and cooked through.
6. Add the Eggplant:
- Add the cubed eggplant to the wok. Stir to combine and coat the eggplant with the other ingredients. Stir-fry for another 3-5 minutes, or until the eggplant starts to soften.
7. Combine with Sauce:
- Pour the prepared sauce mixture over the pork and eggplant. Stir well to ensure everything is evenly coated.
8. Add Water and Simmer:
- Pour in the 1/2 cup of water. Stir to combine. Allow the mixture to come to a simmer. Reduce the heat to medium and continue to cook for another 5-7 minutes, or until the eggplant is tender and the sauce has thickened slightly.
9. Final Touches:
- Taste and adjust the seasoning if necessary, adding more soy sauce or sugar as desired.
10. Serve:
- Serve immediately over steamed rice or noodles. Enjoy your Thai Stir-Fried Pork with Eggplant!

Tips:

- Preparation: Ensure all ingredients are prepped and ready before you begin cooking, as stir-frying is a fast process.

- Cooking temperature: Use high heat to quickly sear the pork and vegetables, preserving their texture and flavor.

- Oil choices: Peanut oil is recommended for its high smoke point and added flavor, but you can substitute it with any other high-heat cooking oil if necessary.

- Balancing flavors: Taste the sauce mixture before adding it to the pan. You can adjust the saltiness with soy sauce or the sweetness with a bit more sugar.

- Vegetable alternatives: Feel free to experiment with other vegetables such as bell peppers, zucchini, or mushrooms to suit your taste and preferences.

With its bold flavors and quick preparation, this Thai stir-fried pork with eggplant is sure to become a favorite in your recipe collection. Serve it over steamed rice for a complete meal that highlights the essence of Thai cooking.

Nutrition Facts
Serving Size240 grams
Energy
Calories 320kcal16%
Protein
Protein 22g15%
Carbohydrates
Carbohydrates 8g2%
Fiber 2.16g6%
Sugar 4.39g4%
Fat
Fat 22g25%
Saturated 3.81g13%
Cholesterol 66mg-
Vitamins
Vitamin A 10ug1%
Choline 90mg16%
Vitamin B1 1.04mg87%
Vitamin B2 0.40mg31%
Vitamin B3 8mg47%
Vitamin B6 0.96mg56%
Vitamin B9 20ug5%
Vitamin B12 0.54ug23%
Vitamin C 30mg34%
Vitamin E 3.43mg23%
Vitamin K 6ug5%
Minerals
Calcium, Ca 22mg2%
Copper, Cu 0.19mg21%
Iron, Fe 1.44mg13%
Magnesium, Mg 45mg11%
Phosphorus, P 280mg22%
Potassium, K 630mg19%
Selenium, Se 33ug57%
Sodium, Na 470mg31%
Zinc, Zn 2.10mg19%
Water
Water 190g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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