She Strengthens

Eggplant Stir-Fry with Spicy Thai Flair

The Secret to Crispy Eggplant

When it comes to frying eggplant, it’s notorious for absorbing excess oil, leaving it greasy and soggy. To combat this, we employ a clever technique: stir-frying cubed eggplant in a small amount of oil over high heat until it reaches a perfect crisp-tender state.

Adding Flavor and Heat

Next, we introduce a medley of flavors and textures by adding sliced red bell pepper, spicy Thai chile, and a tangy glaze made from tamarind paste, soy sauce, and fish sauce. The result is a harmonious balance of sweet, sour, salty, and spicy notes.

Fresh Finish

To complete the dish, we add a handful of fragrant Thai basil leaves, which impart a bright, herbaceous flavor. Serve immediately over steamed white rice to soak up the savory sauce.

Pantry Essentials

Before you begin, make sure you have the following ingredients on hand:

• Shaoxing wine (or dry sake/fino sherry substitute)
• Tamarind paste (not tamarind pulp)
• Fish sauce
• Soy sauce
• Vegetable oil
• Thai basil leaves
• Steamed white rice

Recipe Details

Yield: 4-6 servings
Difficulty: Easy
Total time: 30 minutes

Sauce Ingredients

• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon tamarind paste
• 2 teaspoons granulated sugar
• 1 teaspoon cornstarch

Stir-Fry Ingredients

• 3 tablespoons vegetable oil
• 2 pounds eggplant, trimmed and cubed
• 1 medium red bell pepper, cored and sliced
• 2 medium garlic cloves, chopped
• 1 Thai chile, stemmed and sliced
• 1/2 cup fresh Thai basil leaves
• Steamed white rice, for serving

Instructions

1. Whisk the sauce ingredients together until the sugar dissolves; set aside.
2. Heat a 14-inch flat-bottomed wok or large frying pan over high heat until a bead of water dances when dropped in the pan.
3. Drizzle 1 tablespoon of oil around the perimeter of the pan and add half of the eggplant. Stir-fry until crisp-tender and charred in spots, about 2 minutes. Transfer to a large bowl. Repeat with another tablespoon of oil and the remaining eggplant.
4. Drizzle the last tablespoon of oil around the perimeter of the pan and add the bell pepper, garlic, and chile. Stir-fry until the peppers are crisp-tender, about 1 minute.
5. Add the reserved eggplant and any accumulated juices, and stir to combine. Whisk the reserved sauce to recombine and add it to the pan. Stir-fry until the sauce has thickened, is glossy, and coats the vegetables, about 1 minute.
6. Remove the pan from the heat, add the basil leaves, and toss to combine. Serve immediately with steamed white rice.