Thai Pork and Eggplant Rice Bowl can get your on table faster than you can dial up and order from your favorite takeout joint and the taste can’t be compared. Skip the menu and dust off your wok for this Thai inspired weeknight meal.
I have not been able to cook for the last 3 days and it’s driving me a little nutty. On Saturday, we were putting some clean pots back on the stovetop (little apartment, no where else to store them) and suddenly the oven started clicking – click, click, click, click. Braden and I both looked at each other, then the stove, then each other and was like ugh we hope it doesn’t explode on us. The first thing was to light each pilot but the clicking continued. So we opened up the stovetop to see the igniter light clicking. The oven was unplugged, a deep cleaned happened – as according to my Google research this could fix the problem and still click, click, click click.
Now technically the oven still worked but for 1) the sounds annoying and 2) my paranoia got the best of me and I was afraid there would be a big kaboom if we did cook. It’s not like it was a gas issue but I didn’t feel the need to give the sparks any extra fuel, if you know what I mean. Of course this all had to happen over a holiday weekend.
Part of me, really wants the stove to be fixed in a flash by our super. Part of me really wants a new better quality stove but I also really want to start cooking again.
Before the entire stove issue, I was on a end of summer produce cooking marathon and I was visiting all the countries while I was at it. One night was a test recipe for souvlaki meatballs <—- so good and I can’t wait to remake those. Another was just using up every tomato in my house that was just slightly past their prime for a fresh tomato sauce with pasta.
Then there was this Thai Pork and Eggplant Rice Bowl. I can’t resist cute vegetables, especial miniature ones. One of my favorite stalls at the Union Square farmers market had about 4 or 5 varieties of baby eggplant and there was no doubt in my mind that they were coming home with me. At the time, I didn’t know what I would do with them but inspiration struck to go Thai inspired with them. What I love about the baby eggplants in that they have less seeds and tend to be a little less bitter. I still salted these guys up but for not as long as I did for my eggplant parmesan pasta.
While your rice is cooking away, everything else gets tossed into the wok and should finish up around the same time for a simple, change of pace weeknight meal.
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