Thai basil pork and eggplant
Yes, it鈥檚 summer and the idea of cooking anything (grilling excepted), let alone stir-frying over a hot wok, can trigger fainting spells.
I have a confession to make. I cook and eat soups, stews, hot pastas, and all manner of Asian rice dishes (fried rice, Hainanese chicken rice, red-cooked pork with rice, adobo with rice, etc.) all year long, including summer. It鈥檚 not that I don鈥檛 like salads; I鈥檓 happy to have a big bowl of greens to accompany my pasta or pork chops. Or that I frown upon sandwiches; I do love a good prosciutto and Gruyere sammie, but please make it a hot panino.
Yet, more often than not, I鈥檒l choose a hot, hearty meal of rice plus fixings simply because it鈥檚 tasty and mostly because I鈥檓 not hungry again an hour later. Growing up in the tropics, we ate the same foods just about all year round. The weather made no difference whatsoever 鈥� it was hot and humid 365 days of the year!
Now, what I鈥檓 about to tell you next will make you think I鈥檓 even crazier. I like to eat rice for breakfast. Fried rice,听(coconut rice with fried fish or chicken dipped into delicious听sambal), congee, you name the rice dish, I鈥檒l eat it. Breakfast is the most important meal of the day, right? I don鈥檛 take that statement lightly. Such a stodgy start to the day keeps me going until lunch time, and sometimes beyond, no snacking necessary.
So enter Thai basil pork, a dish that鈥檚 the answer to my culinary wish list. Everyone鈥檚 favorite breakfast in Thailand (maybe I鈥檓 exaggerating a wee bit), it鈥檚 also quick and easy to cook. Plus, it does double duty as a weeknight dinner dish.
In a bid to create a balanced, one-pot meal, I went ahead and added eggplant to the dish (I also wanted to use up the lone eggplant in my vegetable box). I had it for dinner one evening and breakfast the next day, topped with a fried egg. Perfect!
If you鈥檙e still not convinced that stir-frying and eating a steaming听plate of rice and meat in the stifling heat of summer is a good idea, just give it a try. The millions of Asians around the world can鈥檛 all have it wrong!
Thai basil pork and eggplant
Makes 4 servings听
In Thailand, this popular dish usually pairs ground pork with holy basil (bai gkaprow). However, Thai sweet basil (bai horapa) is much easier to find in Asian markets in America and makes a worthy stand-in. If you can鈥檛 find either, substitute with any basil or a mixture of basil and mint for a bright, fresh flavor. In my rendition, I鈥檝e added eggplant. Adding vegetables (try carrots or peas) is a great way to make a one-pot meal on a busy weeknight. Ground chicken or turkey also works well.
1 small globe eggplant, or 2 Asian eggplants (3/4 to 1 pound)
2 tablespoons canola oil
6 cloves garlic, minced
3 Asian shallots (or 1/2 small onion), cut into thin slices (1/2 cup)
1/2 pound ground pork
3 to 4 red Thai chilies, cut into rounds
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon soy sauce
1 teaspoon brown sugar
1-1/2 cups packed fresh Thai basil leaves
Freshly-ground black pepper (optional)
1. Cut the eggplant into quarters lengthwise then slice crosswise into wedges, no more than 1-inch thick. You鈥檒l have about 2 cups. (If using Asian eggplant, halve lengthwise then slice crosswise into discs.)
2. Preheat a large wok or skillet over medium heat. Swirl in the oil and heat until the oil starts to shimmer. Stir in the garlic and shallots and cook until the garlic is golden and fragrant, about 30 seconds.
3. Raise the heat to high and stir-fry the eggplant until seared and sticky, about 3 minutes. Stir in the pork, breaking up clumps with the edge of your spatula. Stir and cook until the pork听has just lost its blush, about 2 minutes.
4. Reduce the heat to medium and throw in the chilies. Add the oyster, fish, and soy sauces and sugar, and stir to coat the eggplant and pork evenly with the seasonings.
5. Add 1/4 cup water. Simmer for about 5 minutes until the eggplant and pork are fully cooked and the liquid has evaporated (the eggplant will be silky soft and rich brown in color).
6. Stir in the basil leaves and cook until they wilt, about 1 minute. Turn off the heat.
7. Scoop hot jasmine rice onto 4 individual plates followed by the pork and eggplant mixture. Top each plate with a fried egg and sprinkle with freshly-ground pepper.
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