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40 minutes
Prep: 10 minutes
Cook: 30 minutes
93 calories per serving view nutrition facts
3 servings
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| 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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Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
