Eggplant Stir-fry

  • 1 T. fish sauce
  • 2 T. oyster sauce
  • 1 tsp. brown sugar
  • 1 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved)
  • 1 Chinese (large, with dark purple skin) eggplant, or 2 (thinner, with light purple skin) Japanese eggplants
  • 2-3 T. oil for stir-frying
  • 1/2 cooking onion
  • 6 cloves garlic, minced
  • 1-3 red chillies (including seeds), depending on how spicy you like it
  • 1/4 cup water for stir-frying
  • 2 T. soy sauce
  • About 1/2 cup (or more) fresh basil

Prepare the sauce by mixing together the fish sauce, oyster sauce and brown sugar. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside.

Chop the eggplant into bite-sized pieces (be sure to leave the peel on - this is where most of the nutrients are).

Place 2-3 tablespoons of oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, chilli, and eggplant. Reserve the rest of the garlic for later.

Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few tablespoons at a time) - enough to keep the ingredients frying nicely.

Add two tablespoons soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup).

When the eggplant is soft, add the rest of the garlic plus the sauce. Stir-fry to incorporate.

Add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only take a minute or so). Remove from the heat.

Taste the eggplant for saltiness. If it's not salty enough, add a little more fish sauce. If it's too salty, add one tablespoon of lime juice.

Add 3/4 of the fresh basil, stirring briefly to incorporate.

Slide the mixture onto a serving platter and sprinkle the rest of the basil over top. Serve with hot rice.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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