Stir-fried Eggplant with Holy Basil

• Eggplant 400g
• Minced pork 200g
• Garlic 3 cloves
• Bird eye chili 5 pods
• Soy sauce 2 tbsp
• Oyster sauce 1 tbsp
• Holy basil 1 cup

How to Make It

• 1

  Cut 400g of eggplant into 5cm batons and soak them in salted water for 10 minutes to prevent discoloration, then drain and pat dry thoroughly.

• 2

  Heat 3 tbsp of oil in a wok over high heat and fry the eggplant batons for 4 minutes until they become golden brown and soft.

• 3

  Remove the eggplant from the wok and set aside, leaving about 1 tbsp of oil in the pan for the aromatics.

• 4

  Add the crushed garlic and finely sliced chilies to the hot oil and stir-fry for 30 seconds until the kitchen fills with their fragrance.

• 5

  Add the 200g of minced pork, stir-frying for 2 minutes until it loses its raw color, then pour in 2 tbsp soy sauce and 1 tbsp oyster sauce.

• 6

  Return the fried eggplant to the wok, toss gently for 1 minute to coat everything, then throw in 1 cup of holy basil leaves.

• 7

  Turn off the heat immediately as soon as the basil wilts; the residual heat is enough to cook it perfectly without turning it black.