Ingredients
Method
Mix the sauces and cornstarch
- Mix soy sauce, rice vinegar, maple syrup, dark soy sauce , and vegetarian oyster sauce in a small bowl
- After that mix cornstarch and cold water.Set aside both
Cook The Egg
- Heat 1 tablespoon of oil in a large skillet or wok on medium-high
- Place eggplant in heated oil and coat evenly
- Cook for two to three minutes
- Turn the pieces, add water, cover, and simmer for two more minutes
- Remove the lid and simmer eggplant until golden brown and set aside
Stir Fry Peppers & Onions
- To stir fry peppers and onions, heat the remaining tablespoon of oil on medium-high heat
- Add peppers and onions
- Cook 5–6 minutes, stirring periodically, until tender-crisp
Add Spices
- For aroma, add garlic, ginger, and Thai chili to the mixture
- Stir constantly for 1 minute until fragrant
Add Sauce
- Incorporate sauce and cornstarch slurry into the pan, mixing thoroughly to prevent cornstarch from settling at the bottom
Add eggplant
- After simmering, reduce heat to medium
- Add eggplant to the pan. Cook for 2 more minutes, stirring regularly, until the mixture is somewhat reduced, saucy, and the eggplant has absorbed some sauce
- Mix the thai basil after removing heat and serve it