Thai Basil Eggplant Stir-Fry
This Thai Basil Eggplant Stir-Fry is a delicious and authentic Thai dish that's simple to make at home. Tender eggplant, aromatic basil, and a savory sauce create an incredibly satisfying meal in under 30 minutes.
Ingredients
- 2 large Chinese eggplants cut into bite-sized pieces
- 4 cloves garlic minced
- 2 Thai chilies sliced (adjust to taste)
- 1 cup Thai holy basil regular Thai basil works too
- 3 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- ΒΌ cup water
- 2 tablespoons cornstarch optional, for coating eggplant
Instructions
- Cut the eggplants into bite-sized pieces and optionally toss them with cornstarch.
- Heat oil in a large wok or skillet over medium-high heat. Once hot, add the eggplant pieces and cook for 5-7 minutes until they start to soften and brown.
- Add minced garlic and Thai chilies to the pan. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the oyster sauce, soy sauce, fish sauce, and sugar. Add water and stir well to combine.
- Cover the pan and let it simmer for 3-4 minutes until the eggplant is tender but still holds its shape.
- Add the Thai basil leaves and stir-fry for another minute until the leaves are just wilted.
- Taste and adjust seasonings if needed before serving hot with steamed rice.