2 small Thai eggplant or Chinese ( 1 large, with dark purple skin) eggplant , Japanese eggplants (thinner, with light purple skin ,Sliced
3 cloves garlic, minced
5 sliced chilies ,depending on how spicy you like it
1 Tbsp. oil for stir-frying
1 handful fresh basil
1/4 cup water
1 Tbsp soy bean paste
1 Tbsp oyster sauce.
1-2 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved)
2-3 tsp sugar
Place 1 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the garlic, Stri fry untill garlic is nice smell
Add sliced eggplant, add soy bean plast,oyster sauce,sugar .Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.
keep stir fry until the eggplant is soft
Add sliced chilies
prepare the cornstarch and water mixture in a separate cup or bowl
add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only take a minute or less).
Add fresh basil stir fry two times. Remove from heat.
Remove to serving plate. Serve with jasmine rice. Enjoy!