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Pad Ma Khuea Yao
Thai Stir-Fried Long Eggplant
A vibrant and simple vegetarian Thai stir-fry featuring tender long eggplant, fragrant basil, and a kick of chili. This dish is quick to prepare and bursting with authentic Thai flavors.
๐ง ์ฌ๋ฃ
- 4 Long eggplant (Thai or Chinese eggplant)
- 4 cloves Garlic
- 3-6 Thai bird's eye chilies
- 1 cup Fresh Thai basil leaves
- 2 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 2-3 tbsp Vegetable oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the eggplant: Wash the long eggplants, trim off the ends, and cut them into roughly 1-inch diagonal pieces. Set aside.
โฑ๏ธ 5 minutes - 2
Prepare aromatics: Mince the garlic and thinly slice the Thai bird's eye chilies. If you prefer less heat, remove the seeds from the chilies before slicing. Have the packed Thai basil leaves ready.
โฑ๏ธ 5 minutes - 3
Heat the wok or large skillet over medium-high heat. Add the vegetable oil. Once the oil is shimmering (but not smoking), add the minced garlic and sliced chilies. Stir-fry for about 30-60 seconds until fragrant, being careful not to burn the garlic.
โฑ๏ธ 1 minute - 4
Add the prepared eggplant pieces to the wok. Stir-fry continuously for 8-10 minutes, or until the eggplant is tender and has absorbed some of the oil. The eggplant should be soft but still hold its shape.
โฑ๏ธ 8-10 minutes - 5
Pour in the oyster sauce and soy sauce. Toss well to coat the eggplant evenly. Cook for another 1-2 minutes, allowing the sauces to meld and thicken slightly.
โฑ๏ธ 1-2 minutes - 6
Turn off the heat. Add the fresh Thai basil leaves to the wok. Stir gently until the basil is just wilted. Serve immediately over steamed jasmine rice.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor best results, use Thai or Chinese long eggplants, which are less seedy and absorb flavors well.
- โDon't overcrowd the wok; cook in batches if necessary to ensure proper stir-frying and prevent steaming.
- โAdjust the number of chilies to control the spice level. For a milder dish, use fewer chilies or a milder chili variety.
- โThe key is to stir-fry the eggplant until tender but not mushy. Keep it moving in the wok.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add thinly sliced pork belly or ground pork along with the garlic and chilies for a non-vegetarian version.
- For extra depth, add a teaspoon of sugar to balance the salty and spicy flavors.
- A splash of fish sauce can be added along with the soy sauce for an umami boost.