Cha Traop Dot Cambodian Eggplant Pork Stir Fry
Experience the bold and savory flavors of Cambodia with Cha Traop Dot, a delightful Eggplant Pork Stir Fry that combines tender Asian eggplants and juicy ground pork in a luscious, aromatic sauce. This quick and easy dish comes alive with fragrant garlic, shallots, Thai basil, and a perfectly balanced blend of fish sauce, soy sauce, and oyster sauce, with a hint of sweetness from palm sugar. A touch of red chili adds a gentle kick, making it a tantalizing option for spice lovers. Served over steamed jasmine rice, this stir fry is a harmony of textures and flavors, from the soft, golden eggplant to the rich, well-seasoned pork. Ready in just 35 minutes, this recipe is a family-friendly weeknight winner packed with authentic Cambodian charm.
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Recipe Information
Ingredients
- 2 medium-sized Eggplants (preferably Asian variety)
- 300 grams Ground pork
- 4 Garlic cloves, minced
- 3 Shallots, thinly sliced
- 3 tablespoons Vegetable oil
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Palm sugar (or brown sugar)
- 1 Red chili, thinly sliced (adjust to taste)
- 10 leaves Basil leaves (preferably Thai basil)
- 2 stalks Green onion, sliced
- 50 ml Water
Instructions
1. Wash and dry the eggplants. Slice them lengthwise into quarters, then cut into bite-sized pieces.
2. Heat a skillet or wok over medium heat and add 2 tablespoons of vegetable oil. Add the eggplant pieces and stir fry until they are golden and tender, about 5–7 minutes. Remove the eggplant and set aside.
3. In the same skillet, add 1 tablespoon of vegetable oil and heat over medium-high heat. Add the garlic and shallots, stirring until fragrant, about 1 minute.
4. Add the ground pork to the skillet, breaking it up with a spatula as it cooks. Stir fry until the pork is browned and cooked through, about 5–6 minutes.
5. Reduce the heat to medium and add the fish sauce, soy sauce, oyster sauce, and palm sugar. Stir well to combine.
6. Return the cooked eggplant to the skillet and mix it with the pork and sauce mixture.
7. Pour in the water and simmer for 2–3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
8. Stir in the sliced red chili and basil leaves, letting the basil wilt slightly.
9. Remove from heat and garnish with sliced green onions before serving.
10. Serve hot with steamed jasmine rice for a complete meal.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 3736 mg | 162% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 24.3 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1462 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
