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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

1. Wash and dry the eggplants. Slice them lengthwise into quarters, then cut into bite-sized pieces.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

5. Reduce the heat to medium and add the fish sauce, soy sauce, oyster sauce, and palm sugar. Stir well to combine.

Step 6

6. Return the cooked eggplant to the skillet and mix it with the pork and sauce mixture.

Step 7

7. Pour in the water and simmer for 2–3 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Step 8

8. Stir in the sliced red chili and basil leaves, letting the basil wilt slightly.

Step 9

9. Remove from heat and garnish with sliced green onions before serving.

Step 10

10. Serve hot with steamed jasmine rice for a complete meal.

Nutrition Facts

Serving size	(967.9g)

Amount per serving	% Daily Value*
Calories	1439.6

Total Fat 102.6g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 25.2g
Cholesterol 270mg	0%
Sodium 3735.6mg	0%
Total Carbohydrate 46.7g	0%
Dietary Fiber 15.2g	0%
Total Sugars 24.3g
Protein 87.4g	0%

Vitamin D 0IU	0%
Calcium 216.3mg	0%
Iron 5.5mg	0%
Potassium 1461.8mg	0%

*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.

Source of Calories

Fat: 63.3%

Protein: 23.9%

Carbs: 12.8%