Eggplant Stir-fry with Basil
Eggplant stir-fry with Thai basil is a classic "HOT-FRY" (熱炒 RèChǎo) dish in Taiwan. This dish is savory, garlicky, aromatic, and super easy to make! Done in 10 minutes. Restaurants usually deep fry the eggplant to retain it's magical deep purple color, but there's another trick to retain the color without deep frying them first!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tsp Salt ((for soaking the egg plant))
- 2 TBsp Vinegar ((for soaking the egg plant))
- Water ((for soaking the egg plant))
- 4 Long Asian Eggplants (cut into 1" sections, about 6 cups)
- 4 Cloves of garlic (Minced)
- 2 Sprigs of spring onions (chopped)
- 2 C Thai Basil Leaves
- 2 TBsp Oil
- 1 TBsp Sugar
- 2 TBsp Soy Sauce
- 2 Spicy Red Chili (( Chopped, Optional))
- Salt (To Taste)
Instructions
- 1
Add 1tsp of salt and 2TBp of vinegar to a bowl with chopped eggplant and add enough water to cover the eggplants. Soak the chopped eggplants for 5mins, add a small plate on top to keep the eggplants in the water
- 2
Strain the eggplants
- 3
Heat 2TBsp oil in a pan on medium-high
- 4
Add the chopped eggplants (try to coat them evenly with oil)
- 5
Add 1TBsp sugar and the chopped garlic (and chili if using)
- 6
Once the sugar is gone, add 2TBsp soy sauce
- 7
Cook till the soy sauce is absorbed and eggplants are soft
- 8
Extra salt to taste
- 9
Add the chopped spring onions
- 10
Turn the heat off then add Thai basil and stir