Stir-Fried Minced Pork with Thai Eggplant and Basil (Pad Krapow Moo Sap)

Name: Stir-Fried Minced Pork with Thai Eggplant and Basil (Pad Krapow Moo Sap)
Total time: 420 s
Ingredients: 10 1/2 oz ground pork with some fat (300 grams); Thai basil leaves, to taste; 3 Thai eggplants; Fresh red chili peppers, to taste; 5 cloves garlic; 1 tablespoon vegetable oil (15 ml); 1 teaspoon granulated sugar (about 4 grams); 3/4 teaspoon pork seasoning powder (about 2 grams); 1 tablespoon oyster sauce (15 ml); 1 tablespoon soy sauce (15 ml); 1 splash water

จุไรรัตน์ ใยมุง @cook_23728633

This is a simple Pad Krapow recipe. I just happened to spot some Thai eggplant, so I added it to the pork for extra flavor. The pork with a bit of fat makes it delicious. (Just kidding about the worm on the side of the plate—don’t worry, it’s just a joke!)

จุไรรัตน์ ใยมุง @cook_23728633

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Ingredients

7 minutes

10 1/2 ozground pork with some fat (300 grams)
Thai basil leaves, to taste
3Thai eggplants
Fresh red chili peppers, to taste
5 clovesgarlic
1 tablespoonvegetable oil (15 ml)
1 teaspoongranulated sugar (about 4 grams)
3/4 teaspoonpork seasoning powder (about 2 grams)
1 tablespoonoyster sauce (15 ml)
1 tablespoonsoy sauce (15 ml)
1 splashwater

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Steps

7 minutes

1

Coarsely pound the garlic and fresh red chili peppers together, or to your preferred texture.
2

Heat a pan over medium heat. Add the pounded garlic and chili, and stir-fry until fragrant and golden.
3

Add the ground pork and stir-fry until almost cooked. Add a splash of water.
4

Add the sliced Thai eggplant and stir-fry briefly to combine.
5

Season with pork seasoning powder, soy sauce, oyster sauce, and sugar. Stir well to combine.
6

Add the basil leaves, stir to mix, then turn off the heat. Serve immediately.