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Stir fry of pork with Thai eggplant and chilli paste

Stir fry of pork with Thai eggplant and chilli paste
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The chilli paste adds an earthy smokey pungency to the pork.

Ingredients

  • 1 tablespoon garlic crushed
  • 2 tablespoons vegetable oil
  • 500g pork fillet or leg steaks, cut into small strips
  • 1 tablespoon chilli paste
  • 2 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 200g thai or japanese eggplant, cut into strips
  • 6 kaffir lime leaves, shredded thinly
  • 2-4 large red chillies halved and deseeded
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Method

  1. In a wok heat the oil, add garlic and fry until golden. Add pork and fry until coloured. Add chilli jam, add a little water or stock to moisten. Add the fish sauce and sugar, mix in the eggplant, kaffir lime leaves and chillies, fry for a further 2 minutes. Serve immediately.
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