Thai 15 min

Thai Pad Ma Kua Yao (Stir-Fried Eggplant with Basil)

Name: Thai Pad Ma Kua Yao (Stir-Fried Eggplant with Basil)
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 Chinese eggplants or 2 Italian eggplants, cut into 1.5-inch chunks; 8 oz ground pork or chicken (optional for vegetarian, skip); 4 tablespoons vegetable oil; 6 cloves garlic, minced; 4 Thai bird chilies, sliced; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 teaspoon sugar; 1 cup Thai holy basil or Italian basil leaves; Steamed jasmine rice for serving

dairy-freespicyquickhealthyvegetarian

Ingredientsfor 2

220

Cal

Protein

18g

Carbs

14g

Fat

14 Chinese eggplants or 2 Italian eggplants, cut into 1.5-inch chunks
28 oz ground pork or chicken (optional for vegetarian, skip)
34 tablespoons vegetable oil
46 cloves garlic, minced
54 Thai bird chilies, sliced
62 tablespoons oyster sauce
71 tablespoon soy sauce
81 tablespoon fish sauce
91 teaspoon sugar
101 cup Thai holy basil or Italian basil leaves
11Steamed jasmine rice for serving

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Instructions

1
Soak eggplant chunks in salted water for 10 minutes to prevent browning. Drain and pat completely dry — wet eggplant will cause dangerous oil splatter.
2
Heat 3 tablespoons oil in a wok over high heat. Fry eggplant in batches, not stirring for 2 minutes to allow caramelization, then toss. Cook until golden and tender, about 5–6 minutes total. The eggplant should be silky inside with a slightly golden exterior. Remove.
3
Add remaining oil. Fry garlic and chilies 30 seconds. If using ground meat, add and cook until well-browned, about 4 minutes.
4
Return eggplant to wok. Add oyster sauce, soy sauce, fish sauce, and sugar. Toss over high heat for 1–2 minutes until everything is coated in the savory sauce.
5
Remove from heat. Fold in basil until wilted. Serve over jasmine rice immediately — eggplant continues to soften after cooking and is best eaten right away.