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Black Bean Pork With Thai Basil


1 lb. pork loin, diced,
1 Tbsp. oyster sauce,
2 Tbsp. black bean sauce,
1 cup sweet peas,
1 small eggplant, diced,
1 red bell pepper, diced,
1 green onion, chopped,
2 cloves garlic, crushed,
3 Tbsp. vegetable oil,
5-6 leaves Thai basil, chopped,
1/2 cup chicken stock,
1 tsp. corn starch.


1. Heat the oil in a wok pan and saute the garlic for 1 minute.

2. Add the eggplant, pork, red peppers, sweet peas and scallions and stir-fry for 3-4 minutes or until the pork is almost cooked.

3. Dilute the starch in the chicken stock and pour it in the wok. Add the oyster sauce and black bean sauce and boil until thick. Stir in the chopped basil and serve over rice noodles.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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