This stir-fried dish pairs ground pork with eggplant, Thai basil or sweet basil leaves and cooked jasmine rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
129g ground pork312 kcal
197g eggplant49 kcal
129g cooked jasmine rice168 kcal
19g shallot, finely chopped14 kcal
6g garlic, minced9 kcal
8g soy sauce6 kcal
8g fish sauce3 kcal
5g palm sugar or brown sugar19 kcal
11g Thai basil or sweet basil leaves4 kcal
5g red chili, sliced2 kcal
8g vegetable oil71 kcal
Cooking instructions
eggplant
Char the eggplant directly over a gas flame or under a broiler until the skin is blistered and the flesh is very soft, 10 to 15 minutes total. Cool slightly, peel, and roughly chop.
shallotgarlicvegetable oil
Heat oil in a skillet. Add garlic and shallot and cook 1 minute until fragrant.
ground pork
Add pork mince and cook, breaking it up, until browned and cooked through, 5 to 6 minutes.
eggplantsoy saucefish saucepalm sugar or brown sugarred chili
Stir in soy sauce, fish sauce, sugar, and chili. Add the chopped eggplant and cook 2 minutes to combine.
cooked jasmine riceThai basil or sweet basil leaves
Fold in basil just to wilt. Serve with cooked jasmine rice.
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