Thai Basil Eggplant

Instructions

1. Prepare the eggplant
   Cut the eggplants into bite-sized pieces, about 1-inch chunks. If using the larger globe eggplants, consider salting them for 15 minutes to remove bitterness, then rinse and pat dry before cooking.
2. Prepare the sauce
   In a small bowl, mix together the oyster sauce, fish sauce, soy sauce, and sugar until well combined. Set aside.
3. Stir-fry aromatics
   Heat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil. When hot, add minced garlic and sliced chilies. Stir-fry for 30 seconds until fragrant but not burnt.
4. Cook the eggplant
   Add the remaining tablespoon of oil and the eggplant pieces. Stir-fry for about 5-6 minutes until the eggplant begins to soften. If the wok becomes too dry, add a splash of the broth.
5. Add vegetables
   Add the sliced onion and red bell pepper to the wok. Continue stir-frying for another 2-3 minutes until the vegetables are tender-crisp.
6. Add sauce and simmer
   Pour in the prepared sauce mixture and the remaining broth. Stir well to coat all ingredients. Reduce heat to medium and simmer for 2-3 minutes until the eggplant is fully tender and the sauce has slightly reduced.
7. Finish with basil
   Turn off the heat and add the Thai basil leaves. Stir quickly to incorporate the basil, allowing the residual heat to wilt the leaves while maintaining their bright color and aroma.