Thai Style Eggplant Stir Fry with Pork and Basil

Steps

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1. 1
   Clean the eggplant and cut into bite-sized pieces, keeping the skin to cover the flesh. Soak the cut eggplant in salt water (1 cup water with 2 teaspoons salt) to prevent discolouration.
   ▶ ≈0:26
2. 2
   Cut the 4 sweet peppers into strips, leaving seeds and white membranes to aid flavour absorption and presentation.
   ▶ ≈1:50
3. 3
   Prepare 6 cloves of garlic and 2 Thai chilies, crushing or cutting them to release their flavours.
   ▶ ≈2:38
4. 4
   Make the stir-fry sauce by combining 1 tablespoon soy sauce, 1 tablespoon fish sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar, and 2 tablespoons water. Stir until sugar dissolves completely.
   ▶ ≈3:30
5. 5
   Drain the salt water from the eggplant and pat dry with paper towels, removing excess moisture for better frying results.
   ▶ ≈5:01
6. 6
   Heat the oil for deep frying until hot (chopsticks will bubble when inserted). Carefully add the eggplant and fry for about 3 minutes until golden and crispy. Transfer to paper towels to drain.
   ▶ ≈5:45
7. 7
   Heat 2 tablespoons of cooking oil in a wok, add the crushed garlic and chilies, and stir-fry over high heat until fragrant and coloured.
   ▶ ≈7:19
8. 8
   Add 1 pound ground pork and continue stir-frying over high heat, adding 2 tablespoons water to help cook the meat through. Cook until halfway done.
   ▶ ≈8:19
9. 9
   Add 2 tablespoons of fermented soybean paste and stir-fry with the pork for about 1 minute to develop the flavours.
   ▶ ≈9:21
10. 10
    Pour in the prepared sauce and keep the heat high, stirring for about 1 minute to ensure the sauce coats the pork evenly.
    ▶ ≈10:07
11. 11
    Add the sweet pepper strips and continue stir-frying to warm through.
    ▶ ≈10:49
12. 12
    Return the fried eggplant to the wok and toss with all ingredients, ensuring everything is well coated with sauce.
    ▶ ≈11:04
13. 13
    Add 1.5 cups of fresh Thai basil as the final ingredient, turn off the heat, and gently toss until the basil is warmed through but still fragrant.
    ▶ ≈11:27
14. 14
    Plate the dish and serve immediately while hot, preferably with jasmine rice on the side.
    ▶ ≈12:01