Ingredients
- 30 se remove
- 20 basil leaves
- 1 chiles (shredded)
- 1 soybean condiment see
- 475 gr eggplant (cut)
- 130 gr pork (ground)
- 45 ml vegetable stock
- 30 ml olive oil
- 16 ml fish sauce
- 16 ml soy sauce
- 4 gr sugar
- 3 gr garlic (minced)
- 2 ml sweet soy sauce
condiment until fragrent. 3. Add pork and stir-fry until colour changes. 4. Add eggplant, then sauces and suger. Stir to mix. 5. Finally, add basil and stock and bring to boil. Serve immediately. * black-bean paste may also be used. Recipe By : Joe Sweeney (sweeney@asiaonline.net)
