Spicy Pork stir-fry (with Thai eggplant)


1 tablespoon garlic crushed
2 tablespoons olive oil
500g pork steaks, cut into small strips
1 tablespoon chilli paste
2 tablespoons soy sauce
1 tablespoon sugar
200g Thai or lebanese eggplant, cut into strips
Half a bunch of basil, shredded thinly
2-4 large red chillies halved and deseeded

In a wok heat the oil, add garlic and fry until golden.

Add pork and fry until coloured. Add chilli paste, add a little water or stock to moisten.

Add the soy sauce and sugar, mix in the eggplant, basil and chillies, fry for a further 2 minutes. Serve immediately.



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