Cherry & Dennis Helper Habitat
Thai Eggplant Stir-Fry with Basil
泰式九層塔炒茄子
Recipe overview
Thai eggplants are briefly soaked to limit browning, drained, seared in a hot wok and covered with a little sauce until tender. Basil goes in at the end so it stays green and aromatic.
01
Ingredients
Main ingredients
- 500 g Thai eggplants
- 25 g Thai basil
- 20 g Garlic
- 1 Red chilli
Stir-fry sauce
- 1 tbsp Fish sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 60 ml Water
Cooking oil
- 2 tbsp Vegetable oil
02
Tools
- Lidded wok and spatula
- Knife and board
- Large bowl and small sauce bowl
- Measuring spoons
- Clean serving plate
- Colander or fine sieve
03
Steps
Step 1
Cut and soak eggplants
Cut and soak eggplants: trim stems, quarter each eggplant lengthways and submerge at once in water for 3 minutes to limit browning.
Step 2
Drain eggplants
Drain eggplants: tip them into a sieve after 3 minutes and drain until no visible droplets remain, since wet eggplant thins the sauce.
Step 3
Prepare aromatics
Prepare aromatics: thinly slice garlic and red chilli; pick basil leaves and reserve the tough stems.
Step 4
Mix stir-fry sauce
Mix stir-fry sauce: stir fish sauce, oyster sauce, sugar and 60 ml water in a small bowl until the sugar dissolves.
Step 5
Preheat the wok
Preheat the wok: heat the empty wok over high heat for 1 minute until faintly smoking, then add 2 tablespoons oil.
Step 6
Fry garlic and chilli
Fry garlic and chilli: cook them over medium-high heat for 20 seconds until fragrant and garlic edges turn pale gold.
Step 7
Sear eggplants
Sear eggplants: add drained eggplants and stir-fry over high heat for 2 minutes until every cut face is glossy purple-green.
Step 8
Cover to soften
Cover to soften: pour in the sauce, cover the wok and cook over medium heat for 4 minutes so steam softens the centres.
Step 9
Uncover and reduce
Uncover and reduce: stir-fry over medium-high heat for 2 more minutes until a spatula can press eggplant tender, skins stay intact and sauce clings.
Step 10
Finish with basil
Finish with basil: lower heat, add basil leaves and toss for 20 seconds until just wilted, never blackened.
Step 11
Taste and correct
Taste and correct: taste a little sauce with a clean spoon; if too salty add only 1 tablespoon hot water and toss 10 seconds.
Step 12
Plate immediately
Plate immediately: move to a clean warm plate while eggplant is hot, basil green and no loose watery sauce remains.
Common mistakes
- Failing to drain the soaking water makes the sauce thin.
- Burning garlic before eggplant goes in creates bitterness.
- Keeping the wok uncovered throughout leaves eggplant scorched outside and firm inside.
- Adding basil too early turns it dark and removes its aroma.
Tips
Choose small firm Thai eggplants with fresh caps. Large local eggplants need smaller pieces and 1 to 2 more covered minutes. Fish sauce and oyster sauce already supply salt, so taste before adding any. Serve immediately because resting eggplant absorbs sauce and darkens.
