Ingredients
- 1-2 garlic cloves
- 1 long red chilli
- 3 cm piece fresh ginger, peeled
- 40 g peanut oil
- 40 g soy sauce
- 20 g brown sugar
- 2 spring onions, cut into pieces (2 cm)
- 40 g oyster sauce
- 40 g water
- 1 eggplant, (approx. 400 g), cut into pieces (2 cm)
- 1 red capsicum, cut into pieces (2 cm)
- 300 g pork fillet, cut into strips (1 cm)
- 6 sprigs coriander, leaves only
- 5 sprigs mint, leaves only
- 2-3 bunches bok choy, trimmed
- 1000 g water
- 200-300 g Jasmine rice
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I'm cooking this todayRecipe's preparation
Place garlic, chilli and ginger into mixing bowl and chop 3 sec/speed 6. Scrape down sides of mixing bowl.
Add peanut oil then sauté 3 min/100oC/speed 1.
Add soy sauce, brown sugar, spring onion, oyster sauce, water, eggplant and red capsicum and cook 4 min/Varoma/
"Counter-clockwise operation" /speed 1.Add pork and cook 4 min/100oC/
"Counter-clockwise operation" /speed 1.Add coriander and mint leaves into mixing bowl and cook 1 min/100oC/
"Counter-clockwise operation" /speed 1. Transfer into ThermoServer to keep warm.Place bok choy into Varoma dish and set aside.
Insert simmering basket into mixing bowl and weigh rice into it. Rinse rice until water runs clear. Place water into mixing bowl and reinsert simmering basket with rice and cook 6 min/Varoma/speed 2.
Place Varoma into position and cook a further 10 min/Varoma/speed 2. Serve rice and steamed bok choy with Thai pork and eggplant.
Tip
Adapted from Taste Magazine March 2015 p. 38
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Oh my GOODness - this is really delicious! 😋 Great as a family regular, but impressive enough for guests!
I’m an eggplant and red capsicum addict, so this is a lovely alternative to my Mediterranean recipes.
It’s fabulous with extra fresh coriander leaves on top too - YUM!
First time cooking a recipe from this site and this did not disappoint! The flavours were delicious I liked it was a bit saucy. Few changes no garlic, eggplant and bokchoy but added carrot and cabbage. Served with brown rice noodles cooked in pot instead of rice.
This dinner was soooooo delicous, I highly recommend trying it out. I substituted the pork for chicken breast cut into thin strips, and replaced capsicum with carrots. I also didnt have any coriander in the fridge and it was still yummy as with just the mint. Give it a go! Quick and easy dinner anyone can make
Yum!
Cooked this tonight and not only was it delicious but easy to prepare too. I will definately be having this again - thank you.
Really enjoyed this, used pork fillet and it came out so tender.
Dont be stingy on the coriander and chopped mint.
Will be cooking this again.
This was divine. Definalately will be making again. I made a couple of small changes only using half the suggested eggplant amount, roughtly chopping the herbs and next time I would add the capsicum and spring onions with the pork as they were a bit mushy for my liking. The eggplant was also mushy but I quite liked it like this.
Yum, I've been meaning to try this for ages. Absolutely beautiful. Great recipe. Thanks.
Hi
Absoultely delicious recipe. Loved it 10/10 on my family rating. Cooking again tonight.
Pauliew
Loved it
even mr 1&4 ate it! Just left out the chilli for them. Yumm! Only thing I'd peel the egg plant next time as bit much for me
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