-
1
1. First, prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside.
-
2
2. Chop the eggplant up into bite-size pieces (leave the peel on)
-
3
3. Chop other vegetables you are adding
-
4
4. Place 2-3 Tbsp oil (peanut or olive) in a wok or large frying pan over medium-high heat. Add onion, half of the garlic, chillies, eggplant, other vegetables. Reserve the rest of the garlic for later.
-
5
5. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp at a time) - enough to keep the ingredients frying nicely.
-
6
6. Add 2 Tbsp 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).
-
7
7. When the eggplant is soft, add the rest of the garlic plus the sauce. Stir-fry to incorporate.
-
8
8. Lastly, add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only tale a minute or less). Remove from heat.
-
9
9. Taste test the eggplant for salt. If not salty enough, add a little more fish sauce. If too salt, add 1 Tbsp lime juice (or substitute 1 tbsp lemon juice).
-
10
10. Add 3/4 or the fresh basil, stirring briefly to incorporate.
-
11
11. Slide onto a serving platter and sprinkle the rest of the basil over the top. Serve with jasmine rice.
