Wednesday, May 09, 2007

Cambodian Eggplant Stir Fry


I can finally post...there has been a problem posting to blogs that aren't hosted on blogspot, so hopefully it is fixed now! Since I have been home from my trip to London and Amsterdam, we have been doing loads of cooking. Not being able to post properly has been so frustrating. I guess the good news is that I have a lot of tasty posts in the pipeline...

This unique eggplant dish comes courtesy of Mike who is rather fond of my Southeast Asia cookbook. From its pages, he has made a Vietnamese Bun Bo and a garlicky beef dish with onions and watercress. This eggplant stir fry was another winner—simple and flavorful, with only a few ingredients.

Simple as it looks, this recipe uses eggplant in an unusual way, making very good use of its smoky flavor and silky texture. In fact, I have never seen eggplant cooked like this for a stir fry, but it is the method I would use when making a dip like Baba Ganoush. You slice the eggplant in half lengthwise, and cook it under the broiler skin side up until the flesh is soft. Meanwhile, you toss together some pork, shrimp and fresh chile in a skillet, and flavor it with fish sauce. Stir in the shredded eggplant flesh, scoop over rice noodles and you’re done!

Cambodian Shrimp & Pork Stir Fry with Silky Grilled Eggplant
Adapted from Savoring Southeast Asia by Joyce Jue

1 large purple eggplant (about 1 ½ lb.)
1 tbs. canola oil
3 garlic cloves, minced
2-3 tbs. (approx.) finely chopped chile peppers (use jalepeno, Fresno or serrano, depending on the heat level you like and what’s available)
½ lb. pork loin chopped into small pieces
½ lb. shrimp, peeled, deveined and chopped
2 tbs. fish sauce
1 tbs. sugar
fresh ground pepper
pinch of salt, to taste
4-5 scallions, white and light green parts, thinly sliced
8 oz. rice noodles, cooked according to package directions

Preheat broiler to high. Cut eggplant in half lengthwise and cut side down on a foil-lined baking sheet. Broil eggplant 8-10 inches from heat source for 10-12 minutes or until the skin feels hard and hollow when tapped, flesh is soft and has released a lot of its water onto the baking sheet. Set aside until cool enough to handle. Use a fork to scrape stringy strips of eggplant flesh into a bowl.

Preheat the oil in a large skillet over medium-high heat. Add the chiles and cook until soft, 1 to 2 minutes. Add the pork and cook until the meat just starts to brown. Add the shrimp and cook until opaque, 1 to 2 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the fish sauce, sugar and eggplant; stir to combine and simmer for 2-3 minutes. Taste to check seasoning and add salt and pepper to taste. Serve over rice noodles and sprinkle with scallions.


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1 comment:

Randolph Johnson said...

Nice information. I would like to try this because I think this recipe will make my day. I'm sure this one is very tasty and lovely. Thanks for sharing!

Easy Stir Fry