RECIPES OF THAILAND

Ingredients

4 young

4 cloves

2

2-3 tbsp

2 tbsp

1 tsp

1 tbsp

1/2 to 1 cup

Eggplants (long Asian)

Garlic (chopped)

Jalapeno, fresno or serrano peppers (cut lengthwise in thin slivers)

Peanut oil 

Thai oyster sauce

Sugar

Fish sauce (to taste)

Thai sweet basil leaves and flowers

1. Trim off the stem end of the eggplants and cut crosswise into segments about 2 inches long
2. Halve each segment lengthwise and further cut each half into 2-3 strips
3. Arrange the eggplant strips on a steamer rack and steam 5-7 minutes over medium heat, or until they have partially softened
4. Set aside.
5. Prepare the garlic, chillies and basil
6. When ready to stir-fry, heat a wok or skillet over high heat until the surface is hot
7. Swirl in the oil to coat the surface evenly and wait a few seconds for the oil to heat up
8. Add the chopped garlic
9. Stir and follow a few seconds later with the slivered chillies
10. Saute a few more seconds, then add the steamed eggplant strips
11.  Toss well with the garlic and chillies for about half a minute
12. Put oyster sauce over the mixture, stir and mix well
13. Then sprinkle in a teaspoon of sugar and a little bit of fish sauce to the desired saltiness
14. If needed, add 1-2 tablespoons of water to help cook the eggplants to the tenderness of your liking
15. Add the basil, stir till wilted and mixed in with the eggplants