Not the best presentation. But then I AM a hungry bastard
Ingredients
1 large European eggplant, cause I have no Chinese
1 medium onion, chopped into large pieces
3 jalapeños seeded, diced
3 healthy cloves of chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
4tbsp canola oil
Sauce:
2-3 tbsp fish sauce
1 tbsp light soy sauce
1-2 tbsp brown sugar
3/4 cup warm water
2 tsp corn starch mixed with 4 tbsp cold water
Directions
Mix fish sauce, soy, water and brown sugar; set aside.
Heat wok on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok.
Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.
Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine.
Add sauce to the wok, stirring for 1 minute. Toss in basil.
Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.
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