Cooking… 煮緊…
1EasyNot yet test-cookedIngredients材料
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Shopping:3 supermarket·1 world-foods aisle·2 Chinese supermarket·1 Thai supermarket
Sauce
Method· 6 steps
Prep 8 min·Cook 10 min
- You're hereStep 1.
Cut the aubergines into finger-thick batons about 8 cm long, then toss with the cornflour to coat lightly.
2 Aubergines1 tbsp Cornflour
Wok-chan's tip鑊仔貼士
The thin cornflour coat stops the aubergine soaking up oil and helps it keep its colour. - Step 2.
Mix the soy paste, soy, rice wine, sugar, vinegar and water in a small bowl.
1 tbsp Thick soy sauce paste (soy paste)1 tbsp Light soy sauce1 tbsp Taiwanese rice wine (mijiu)1 tsp Sugar1 tsp Chinese black vinegar3 tbsp Water
- Step 3.
Heat the oil in a large frying pan over a medium-high heat. Fry the aubergine, turning every minute or so, for 6–7 minutes until soft and golden at the edges.
4 tbsp Cooking oil2 Aubergines
- Step 4.
Push the aubergine to one side, add the garlic and chilli to the oil and fry for 30 seconds.
4 cloves Garlic, chopped1 Red chilli, sliced
- Step 5.
Pour in the sauce and toss for about 1 minute until it reduces and coats the aubergine.
1 tbsp Thick soy sauce paste (soy paste)2 Aubergines
- Step 6.
Turn off the heat, add the basil and toss until just wilted. Serve hot.
15 g Thai basil leaves
Ready? Let's cook it step by step!
Level 1 · Easy
No special skills. Few steps, everyday tools. A first-time cook can do it.
其他煮法Other ways to cook it
- Air fryer
Toss the cut aubergine with 1 tbsp oil (skip the cornflour) and air-fry at 200°C for 12–14 minutes, shaking halfway, until soft. Then make the sauce in a pan and toss the aubergine and basil through it.
Wok-chan's tips鑊仔貼士
- Add the basil off the heat: its aroma disappears if it cooks too long.
- No soy paste? Use 1 tbsp oyster sauce instead (then it's no longer vegan) or an extra tsp of sugar with the soy.
Storage
Fridge 2 days; also good at room temperature.
Techniques
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