Best Spicy Thai Basil Eggplant Stir-Fry
Hey there, fellow food enthusiasts! Today, I'm sharing a recipe that's a flavor-packed delight – Spicy Thai Basil Eggplant Stir-Fry. Get ready to experience the bold and spicy goodness of Thai cuisine right in your kitchen. This dish is not just about taste; it's about bringing a kick of excitement to your mealtime. Let's dive into the world of aromatic herbs and vibrant flavors together!
Equipment
- Wok or large skillet
- Chef's knife
- Cutting board
Ingredients
- 2 large Japanese eggplants, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 red chili, finely chopped
- 1 lb (450g) ground chicken or tofu for a vegetarian option
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (or soy sauce for a vegetarian version)
- 1 teaspoon sugar
- 1 cup Thai basil leaves, loosely packed
Instructions
- Cut the Japanese eggplants into bite-sized pieces, ensuring uniformity for even cooking.
- In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and chopped red chili, sautéing until fragrant.
- Add the eggplant pieces to the wok, stirring continuously to coat them in the aromatic garlic and chili mixture. Cook until the eggplant becomes tender but retains a slight crunch.
- Push the cooked eggplant to one side of the wok and add tablespoon of vegetable oil. If using ground chicken, add it to the wok, breaking it apart with a spatula, and cooking until browned. For a vegetarian version, add tofu and cook until lightly golden.
- Combine the eggplant with the protein in the wok. Pour in the soy sauce, oyster sauce, fish sauce (or soy sauce for the vegetarian option), and sugar. Stir well to evenly distribute the flavors.
- Toss in the Thai basil leaves, allowing them to wilt into the stir-fry. The aromatic basil will infuse the dish with a burst of freshness and authentic Thai flavor.