Eggplant Thai Stir Fry Recipes

THAI EGGPLANT STIR-FRY (WITH CHILI PASTE, PORK & BASIL)

Steps:

• Chop/prepare the eggplant, garlic, red chilies, Prik Kee Nu green chilies (if using), large red chili, yellow onion, and Thai sweet basil leaves as indicated in the 'Ingredients' section. Transfer the eggplant to a bowl filled with water and soak for 15-20 minutes. Using a mortar and pestle, pound the garlic, Bird's Eye red chilies, Prik Kee Nu green chilies into a coarse paste and set aside. (Or smash with the back of your knife and finely chop if you don't own a mortar and pestle.)
• Whisk together the Thai chili paste, oyster sauce, light soy sauce, tamarind paste, and water in a measuring cup (for easier pouring) or small bowl and set aside.
• Mix the corn starch and water in a measuring cup or bowl and set aside.
• Heat 2 tablespoons of canola oil in a large wok over medium-high heat. Once hot, add the eggplant and cook for 8-10 minutes, tossing occasionally, until slightly browned and tender. Transfer to a clean bowl and return the wok to the stovetop. (Don't worry if the eggplant isn't completely tender yet. The residual heat will allow it to continue cooking and become tender in the bowl.)
• Heat the remaining 1.5 tablespoons of oil over medium-high heat in the wok. Once hot, add the onion and stir-fry for 30 seconds until slightly softened. Then add the smashed garlic chili paste and large red chili and toss to combine for 30 seconds until fragrant.
• Add the ground pork and ground white pepper. Cook for 2 minutes, breaking up the lumps with your spatula, until just cooked.
• Add the eggplant back into the wok and pour in the sauce. Toss briefly until everything is combined well and coated in the sauce.
• Give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom of the measuring cup/bowl), then pour it into the wok. Toss for a minute until the sauce has thickened.
• Add the Thai sweet basil leaves and briefly toss until slightly wilted - about 15-20 seconds, then switch off the heat.
• Transfer to a serving dish and serve immediately with warm steamed rice.

EGGPLANT THAI STIR FRY

Steps:

• Mix the seasonings in a bowl until the sugar is dissolved and set aside.
• Rinse and dry the eggplant and cut off stems; don't peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Set aside.
• In a small bowl, dissolve the cornstarch with the water and sesame oil. Set aside.
• Heat a large, heavy skillet(or wok) over high heat for 30 seconds. Add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
• Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil.
• Turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. Don't press them hard, or they might break and become messy.
• Turn the heat back up to high. Give the seasonings a stir and pour over the eggplant. Stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. Cook to desired doneness.
• Toss quickly, then place into a hot serving dish. Enjoy!
• Makes 3 to 4 servings.