the Vernon Journal

Serving the Kingdom in Southeast Asia

Eggplant Stir-Fry

I just thought I'd give you a “taste” of our life here. Lately, this is one of our family's favorite dishes. And it's one of the rare recipes that can be easily replicated in the United States. So, if your family is ready for something new on the dinner table, you can try it out and think of us! Ingredients: * ½ pound of ground meat (we use pork) * 3 large-ish eggplants * 1 small onion (I used yellow here, but we prefer purple) * 2 Eggs * Green Onion * Cilantro * 3 cloves of garlic * Thai Chili pepper (or similar) * Salt * Oil

Instructions & Notes: 1. This dish is served with rice. So it's best to start your rice first, because it will take 15-20 minutes. (In other words... DO NOT use Minute Rice! Learn how to cook rice here.) 2. Cut the eggplant into large pieces. Boil with the eggs for 10-15 minutes. Stir occasionally. When finished, drain and rinse with cold water. Set aside. *Note: For some reason we like green eggplant best. Purple seems to be more watery and have less flavor, but I don't even know if green eggplant is available in the U.S. 3. Chop the onion, green onion and cilantro. Set aside. 4. Prepare garlic & chili peppers. We use a mortar and pestle, but a garlic press or any number of kitchen gadgets would work fine, I'm sure! *Note: Add chili peppers to suit your family's taste. We use about 3 to achieve “medium” spicyness... but it's all subjective, so start slow. 5. Get your wok (a.k.a. “pan”) nice and hot. Add oil, garlic, peppers, meat and onion. Stir-fry until meat is browned. 6. Usually, by this time, my boiled eggplant has cooled off enough to handle. So, remove the meat from the heat for a moment and chop the boiled eggplant. 7. Now, add your chopped eggplant to the meat mixture in the wok and stir-fry. It should get a little mushier and a little browner when it's done. Add salt to taste (approximately ½ to 1 teaspoon should be about right.) 8. Reserve a small handful of the chopped green onions & cilantro. Add the rest of the onions & cilantro to the wok and stir-fry for another minute or so. 9.Transfer to your serving plate, and garnish with sliced boiled eggs and remaining green onions and cilantro. Serve with rice.

Green EggplantCut into large piecesBoil with 2 EggsYellow Onion, Cilantro & Green OnionChop onion, cilantro & green onion. Set aside3 cloves of garlic & 3 Thai chillisPrepare garlic & chillisStir-fry meat, garlic, chillis & onion.Chopped eggplant.Finished product!Yum!

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