225 g ground pork
2 c eggplant — cut 1/2 inch
: thick 1 ts minced garlic
1 TB chiles — shredded
1 ts soybean condiment — * see
: note 1 TB fish sauce
1 TB soy sauce
1 ts sugar
1/2 ts sweet soy sauce
20 basil leaves
3 TB vegetable stock
2 TB olive oil
1. Blanch eggplant in boiling water for 30sec. Remove.
2. Heat oil and stir-fry garlic, chili and soy
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) From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28 Oct 1996 21:25:59 +0800 ( —–