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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine soy, fish sauces, sugar and pepper in a small bowl and set aside. | 2. Cut eggplant into 1 inch cubes and steam until tender. | 3. Heat wok over high heat, add oil and stirfry eggplant until golden. Remove eggplant with slotted spoon and set aside. | 4. Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown. | 5. Return eggplant (and mushrooms if using) to wok adding the sauce mix and the coriander. | 6. Stir fry for 2 minutes until slightly thickened. | 7. Serve with jasmine rice or your chosen sides. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
fish sauce	1/2	tablespoon		3.15	0.3276	0.4554	0.0009
caster sugar	2	teaspoons		445.0	0.0	99.0	2.5
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
eggplant	500		diced	-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chili	3	teaspoons	minced	3.75	0.8869	0.1875	0.0188
pork mince	500	g		445.0	0.0	99.0	2.5
coriander leaf	1/4	cup		0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.