Recipe of Perfect Pad Ma Khure Yaow or stir fry eggplants

Hello everybody, welcome to my recipe site. Today I will show you a way to make a special dish, Pad Ma Khure Yaow or stir fry eggplants. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Pad Ma Khure Yaow or stir fry eggplants Recipe. Full of flavour, without being packed with complicated ingredients! But for real tasty you should fried eggplant first, eggplant will not too soft and also makes it even more delicious.

You can cook Pad Ma Khure Yaow or stir fry eggplants using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pad Ma Khure Yaow or stir fry eggplants

1. You need 2 cup of of slices eggplants.
2. It’s 1 of chili slices.
3. It’s 10 of leaves of sweet basil.
4. It’s 50 grams of of ground pork.
5. You need 1 tbsp of spoon of oil.
6. Make ready 1 1/2 tbsp of spoon of fermented soy bean.
7. It’s 2 tbsp of spoon of oyster sauce.
8. Make ready 1/2 tsp of of fish sauce.
9. Prepare 1/2 tsp of spoon of pork stock powder.
10. It’s 1/4 tsp of spoon of sugar.
11. It’s 1/2 tbsp of spoon of chopped garlic.

Throughout the years, whenever I took a foreign friend or colleague to a Sichuan restaurant in Beijing, this stir fry was always one of the most popular dishes.Spicy stir-fried Korean eggplant side dish!Seasoned simply with gochujang (Korean red chili pepper paste) for a nice spicy kick.While summer eggplants are still abundant, I wanted to share this very easy but flavorful side dish.

Pad Ma Khure Yaow or stir fry eggplants instructions

1. In the heating pan add oil add garlic fry till get nice smell add pork stir fry till cook.
2. Add eggplants and chilies fry till eggplants soft.
3. Add basil, oyster, fermented soy bean , fish sauce, pork stock and sugar keep frying till everything combined.

This is a simple and healthier version of Chinese eggplant..Chinese Stir-Fried Eggplant and Green Beanshannah chia. vegetarian oyster sauce, eggplants, garlic, ground white.Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan dishes that deserves more attention.

Thanks to my container garden, I've been enjoying this dish quite a bit this.This savory eggplant stir-fry makes a great main course when served over rice and topped with fresh cilantro (if you like it).Blanching the eggplant in oil will keep the skin of the eggplant a bright purple colour.You might lose a little bit of moisture, but it's well worth it to preserve the beautiful purple color.Just know that these two applications need to take place immediately after you cut the eggplant.