Pad Ma Khure Yaow or stir fry eggplants. Full of flavour, without being packed with complicated ingredients! But for real tasty you should fried eggplant first, eggplant will not too soft and also makes it even more delicious. Stir-fried Eggplant with Minced Pork and Sweet Basil.
Throughout the years, whenever I took a foreign friend or colleague to a Sichuan restaurant in Beijing, this stir fry was always one of the most popular dishes.
This savory eggplant stir-fry makes a great main course when served over rice and topped with fresh cilantro (if you like it).
Chinese Stir-Fried Eggplant and Green Beanshannah chia. vegetarian oyster sauce, eggplants, garlic, ground white.
You can have Pad Ma Khure Yaow or stir fry eggplants using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pad Ma Khure Yaow or stir fry eggplants
- Prepare 2 cup of of slices eggplants.
- You need 1 of chili slices.
- You need 10 of leaves of sweet basil.
- Prepare 50 grams of of ground pork.
- It's 1 tbsp of spoon of oil.
- You need 1 1/2 tbsp of spoon of fermented soy bean.
- You need 2 tbsp of spoon of oyster sauce.
- It's 1/2 tsp of of fish sauce.
- You need 1/2 tsp of spoon of pork stock powder.
- Prepare 1/4 tsp of spoon of sugar.
- Prepare 1/2 tbsp of spoon of chopped garlic.
My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the. Get the recipe for Eggplant and Tofu Stir-Fry. Eggplant and Tofu Stir-Fry. this link is to an external site that may or may not meet accessibility guidelines.
Pad Ma Khure Yaow or stir fry eggplants instructions
- In the heating pan add oil add garlic fry till get nice smell add pork stir fry till cook.
- Add eggplants and chilies fry till eggplants soft.
- Add basil, oyster, fermented soy bean , fish sauce, pork stock and sugar keep frying till everything combined.
Spicy stir-fried Korean eggplant side dish! Seasoned simply with gochujang (Korean red chili pepper paste) for a nice spicy kick. Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly, about a minute or until the outside starts to soften. Blanching the eggplant in oil will keep the skin of the eggplant a bright purple colour.
