Cha Traop Dot (Cambodian Eggplant/Pork Stir-Fry)
At a Glance
- Prep
- 30 minutes
- Cook
- 1 hour
- Total
- 1 hour 30 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- One Dish Meal
- Asian
- Cambodian
- Stir-fry
- Easy
- Stir Fry
Allergens
- Shellfish
- Fish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This comes from "The Elephant Walk Cookbook," published by my all-time favorite restaurant, The Elephant Walk. If you're ever anywhere near Boston, make a point of finding your way to Porter Square in the Cambridge/Somerville area -- you'll find the restaurant a few blocks north on Mass. Ave. The food is unbelievably good!
Hands-Free Mode Off
Equipment
Oven, baking sheet, fork, large skillet
Ingredients
- 4 lbs eggplants (3 large)
- 1/4 cup vegetable oil
- 5 garlic cloves (smashed and coarsely chopped)
- 3/4 lb ground pork
- 3/4 lb shrimp (shelled, deveined and finely chopped)
- 1/4 cup fish sauce
- 1 1/2 tablespoons sugar
- 1/2 teaspoon pepper (freshly ground)
- 3 scallions, thinly sliced
Instructions
Preheat oven to 350.
Prick eggplants with a fork, then put on baking sheet and bake for 45 minutes (or until soft). Allow to cool slightly, then peel and discard the skins. Mash the flesh with a fork until smooth. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the garlic until golden (about 10 seconds). Stir in the pork and shrimp, breaking up any clumps.
Add the fish sauce, sugar and ground pepper. When well mixed, add the eggplant and continue stir-frying until warmed through (about 3 minutes). Add the scallions, stir well, and remove from heat and serve over rice (or not!).
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
