Wok-tossed Eggplant & Basil Recipe
Make Wok-tossed Eggplant & Basil Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the wok-tossed eggplant & basil
Method
For the wok-tossed eggplant & basil
Prepare eggplant
Trim ends of the eggplant and cut into 1/2–3/4" (1.5–2 cm) thick bite-size pieces: either rounds halved or lengthwise into sticks then cut crosswise. If using larger globe eggplant, peel in a strip pattern and increase pieces to 1" (2.5 cm). Sprinkle the cut eggplant with 1/2 teaspoon coarse salt, place in a colander for 10–15 minutes to draw out moisture and mild bitterness, then pat dry with paper towels.
Make sauce slurry
In a small bowl whisk together soy sauce (2 tbs), oyster sauce (1 tbs), rice vinegar (1 tsp), brown sugar (1 tsp), sesame oil (1 tsp), chili paste (if using) and the cornstarch with 3 tbs water until smooth. Set aside.
Heat wok and oil
Place a large wok or heavy skillet over high heat until very hot (a few minutes). Add 2 tbs neutral oil and swirl to coat. When the oil shimmers and is nearly smoking, add half the eggplant in a single layer and spread so pieces touch the pan — do not overcrowd. Let sear without moving for 1–2 minutes until underside deepens in color.
Stir-fry eggplant in batches
Toss/flip the eggplant and continue stir-frying 3–4 minutes until tender and mostly cooked through and slightly blistered. Transfer to a plate and add the remaining 1 tbs oil to the wok. Repeat with the remaining eggplant, cooking until tender. Return all eggplant to the wok.
Finish with sauce and basil
Stir the sauce slurry to re-incorporate cornstarch and pour into the wok. Toss continuously so the sauce thickens and evenly coats the eggplant, 1–2 minutes. Taste and adjust: add remaining 1/2 teaspoon coarse salt or up to 1/2 teaspoon soy sauce if needed; add black pepper to taste. Turn off the heat and immediately add the basil leaves, tossing until wilted and glossy, about 30 seconds.
Serve
Transfer to a serving plate. Sprinkle toasted sesame seeds and reserved scallion tips over the top. Serve hot with steamed rice or as part of a larger meal.