Wash and trim the eggplants. Cut into 1/2-inch (1–1.5 cm) batons or chunky sticks. If your variety is particularly seedy or bitter, toss the pieces with 1/2 tsp salt and let sit 10 minutes, then blot dry with paper towels.

Rehydrate textured vegetable protein (TVP) if using dry granules: pour 250 ml hot vegetable or mushroom stock over 200 g TVP, let sit 5–8 minutes, then squeeze out excess liquid and break any large clumps into coarse crumbles. Season TVP with 1 tbsp light soy sauce and set aside.

Mince garlic and ginger, thinly slice chilies and shallot, separate white and green parts of scallions, pick basil leaves from stems.

Cook eggplant

Pan-fry until tender

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tbs neutral oil and swirl. Add eggplant in a single layer (cook in batches if necessary to avoid overcrowding). Let eggplant pieces brown without moving for 2–3 minutes, then stir and continue to cook until soft and golden (6–8 minutes total). Transfer cooked eggplant to a plate and set aside. Add another 1–2 tbs oil if pan is dry between batches.

Cook protein & aromatics

Sauté aromatics and protein

In the same wok over medium heat, add 1 tbs oil if needed. Add the white parts of scallions, shallot, minced garlic, minced ginger and sliced chilies. Stir-fry 30–45 seconds until fragrant but not browned. Add the seasoned rehydrated TVP (or pre-cooked soy mince) and stir-fry 2–3 minutes until heated through and starting to pick up color. Stir in 1 tsp dark soy sauce if using to deepen color.

Assemble sauce & finish

Make sauce

In a small bowl, combine 100 ml vegetable/mushroom stock, 1 tbsp oyster (or vegetarian oyster) sauce, 2 tbsp light soy sauce, 1 tsp rice vinegar, 1 tsp brown sugar, 1 tbsp chili garlic sauce and 1 tsp cornstarch. Whisk until cornstarch is dissolved and sauce is uniform.

Combine and glaze

Return the fried eggplant to the wok with the TVP and aromatics. Stir once to combine, then pour the sauce over. Bring to a gentle simmer and toss everything so the sauce thickens and coats the eggplant evenly, about 1–2 minutes. If the sauce is too thick, add 1–2 tbs water or stock.

Finish

Turn off the heat and stir in the basil leaves, sesame oil, and the green parts of the scallions. Toss until basil is wilted and evenly distributed. Taste and adjust seasoning with salt (up to 1/2 tsp total) and a pinch of white or black pepper.

Serve

Transfer to a serving dish, sprinkle toasted sesame seeds if using, and serve hot with steamed rice or noodles.