Thai Eggplant Stir-Fry Recipe

Ingredients

Main Ingredients

• 1 pound eggplants, sliced long and thin (2 Chinese or Japanese eggplants or 1 large Globe eggplant)
• 1 pound chicken, thinly sliced (or crispy tofu, ground turkey, shrimp)
• 0.5 cup onion, sliced
• 0.5 cup bell peppers, bite-sized pieces
• 0.5 cup pea pods, chopped into 2-3 inch pieces
• 1 cup Thai basil (or regular basil)

Aromatics

• 1.5 tablespoons garlic, roughly chopped
• 1 fresh Thai chilis, finely diced (1-6 depending on heat preference)

Sauce

• 1 tablespoon soybean paste (or miso paste)
• 2.5 tablespoons oyster sauce or vegan oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sugar (or honey, maple, coconut sugar)
• 2 teaspoons rice wine vinegar

For Cooking

• 4 tablespoons coconut oil (or peanut oil, or other high heat oil)
• water as needed

Instructions

Prep

1. Cut the eggplants into long, 1/2-inch thick pieces about 1-2 inches long. Place in a medium bowl, cover with water and 1 teaspoon salt (stir) for 15-20 minutes to keep the eggplants from browning and tasting bitter. Set aside.
2. Mix soybean paste, oyster sauce, soy sauce, sugar, and rice wine vinegar. Set aside for later.

Cook Protein

1. Add a little oil to a large skillet or wok on medium heat. Add a 5-finger pinch of salt to the oil. Once hot, add chicken or shrimp and cook until lightly browned and cooked through. Add 2-3 tablespoons of water if necessary to loosen up the pieces in the pan.
2. Once the chicken is cooked, remove it from the pan and set it aside on a plate. Wipe the skillet lightly with a paper towel.

Cook Eggplant

1. Drain the eggplant and pat dry with a paper towel. Add 1-2 tablespoons of oil to the pan, then add the eggplant. Cook until the eggplants are caramelized, translucent, and tender, about 4-7 minutes depending on the pan you're using.
2. Remove from the pan and set aside with the cooked chicken.

Stir-Fry Vegetables

1. Wipe the pan again with a paper towel, then add one tablespoon of oil on medium heat. Add garlic, chilis, and onion, and constantly stir for 2 minutes or until the onion is lightly caramelized. Add 2-3 tablespoons of water if necessary.
2. Add bell peppers and pea pods, stir, and cook for 3-4 more minutes until the vegetables are tender.

Combine and Finish

1. Add the chicken and eggplant back into the pan with the vegetables. Stir well and heat through for about 2 minutes.
2. Add the sauce mixture and stir for 1-2 more minutes. Taste and adjust the flavors with more soy sauce, a dash of sugar, or more chilis for extra heat.
3. Stir in the fresh basil, sauté for 30 seconds, and turn the heat off. The residual heat will continue to cook the basil while not overcooking it.
4. Let it cool for a few minutes. Serve over a plate with rice or carbs of your choice.

Notes

• For tofu, press and cube firm tofu, then pan-fry until crispy before adding to the stir-fry.
• If using a cast iron pan, it will cook everything more quickly because it conducts more heat—lower heat if necessary.
• If using a non-stick pan, you may not need to add water at all.
• Soaking the eggplant in salted water prevents browning and removes any bitter taste.