Thai Basil Eggplant
This Thai Basil Eggplant is a vegan, gluten-free and healthy dish based on a popular favorite restaurant! No frying necessary, easy 5 minute sauce and full of flavor!
Ingredients
- 2 tablespoons of water
- 1 teaspoon of cornstarch
- 3 garlic cloves (thinly sliced)
- 1 tablespoon of Shaoxing wine (or dry sherry wine)
- 1½ teaspoon soy sauce
- ½ teaspoon of sugar
- 1 teaspoon of fine Thai soy sauce
- 2 teaspoons of fish sauce
- 8 oz. chicken breast (225g, sliced about ¼ inch thick)
- 5 tablespoons of vegetable oil (plus 1 teaspoon for marinating the chicken)
- 2 Japanese eggplants (cut on the bias into 1 1/2 inch wedges)
- 3 green onions (cut into 1½ inch long slices at an angle, separated into white and green parts)
- 1 bunch of Thai basil or holy basil (stems removed, about 1 cup loosely packed)
- 1 teaspoon of dark soy sauce
- ½ teaspoon of sesame oil
- ground white pepper
- ¼ cup chicken broth (hot)
Instructions
First, in a medium bowl, massage the chicken with the water until it is completely absorbed, and add 1 teaspoon of vegetable oil, 1 and a half teaspoon of soy sauce and 1 teaspoon of cornstarch of corn until well incorporated. Put aside.
Then, heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Distribute the eggplant evenly in the wok and let sear with the lid on the wok for 2 minutes. Remove the lid, turn the eggplant pieces over and pour another tablespoon of oil around the perimeter. Cover the wok and lower the heat to medium-low for another 2 minutes until the eggplant is just tender. Then increase the heat to cook the eggplant to a golden brown color - another 2 minutes. Transfer to a plate.
Add 1 tablespoon of oil to your wok and heat until it smokes. Add the marinated chicken and spread it around the wok. Let sear for 30 to 60 seconds (depending on the capacity of your burner) on each side and return to the bowl of marinade.
With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the green onions and the basil. Sauté for 30 seconds and add the eggplant and chicken.
Then add the Shaoxing wine and mix everything together. Add the fish sauce, sugar, soy sauces, sesame oil and white pepper and stir until combined - about a minute. Then add the green part of the green onions.
Pour the chicken broth around the edge of the wok to deglaze it. Sauté until everything is well combined and most of the liquid has been absorbed by other ingredients. Serve with steamed jasmine rice! Happy Cooking Time.
