Unctuous and umami oyster sauce gives this Thai-inspired stir fry a rich depth of flavor with minimal preparation and cooking time.
- 3 small graffiti eggplants (about 1 1/2 pounds), sliced into 1-inch wedges
- 1 teaspoon kosher salt
- 2 tablespoons coconut oil
- 3 cloves garlic, minced
- 3 tablespoons minced ginger
- 5 to 10 Hawaiian chilis
- 1/2 yellow onion, chopped
- 1/2 red bell pepper, chopped
- 5 scallions, cut in 1-inch batons
- 1 cup basil leaves + more for garnish
- 3 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- Jasmine rice, to serve
In a large mixing bowl combine the eggplant and salt. Transfer to a colander and allow to sit for 10 to 15 minutes then rinse and pat dry.
Meanwhile, preheat a wok or large non-stick pan until very hot and just beginning to smoke. Add coconut oil, ginger, garlic, and chilis, and stir constantly until fragrant, about 1 to 3 minutes. Quickly add the onion, bell pepper, and scallions, and continue to sauté until fragrant and blistered. Add the eggplant and basil and continue to sauté for 3 to 5 minutes or until eggplant is blistered and soft.
Add the oyster sauce, dark soy sauce, and brown sugar to the pan and toss until a syrupy sauce has formed. Remove from heat and serve immediately over jasmine rice if desired and garnish with additional fresh basil. Any remaining stir fry will keep covered in the refrigerator for up to 5 days.