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3 servings
suggest servings
| 1 | cup | ground pork | |
| 2 | cups | eggplant | cubed |
| 1 | teaspoon | garlic | minced |
| 1 | tablespoon | green chili peppers | shredded |
| 1 | tablespoon | fish sauce | |
| 1 | tablespoon | soy sauce | |
| 1 | teaspoon | sugar | |
| 1/2 | teaspoon | soy sauce | |
| 20 | each | basil | |
| 3 | tablespoons | vegetable stock | |
| 2 | tablespoons | olive oil |
Blanch eggplant in boiling water for 30 sec. Remove.
Heat oil and stir-fry garlic, chili and soy condiment until fragrant.
Add pork and stir-fry until colour changes.
Add eggplant, then sauces and sugar.
Stir to mix. Finally, add basil and stock and bring to boil.
Serve immediately.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 769mg | 32% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 5% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This was great, but very rich! I substituted Blush Zinfandel but it worked fine.
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