International Cuisine, Thailand, Vegetarian


stir fried eggplant




½ Spanish Onion
6 Garlic cloves, crushed
3 red Cayenne Chillies
1 Eggplant
¼ cup Water for stir-frying
3 tbls Rice Bran oil for stir-frying
2 tbls Soy sauce
½ cup Basil
¼ cup cashews chopped dry-roasted

1 tbls Golden Mountain Sauce
2 tbls Vegetarian oyster sauce
1 tsp Brown Sugar
1 tsp Cornflour mixed with 2 tbls water



  1. Prepare ​the sauce by mixing together all sauce ingredients except Cornflour. Prepare the cornflour and water mixture in a separate cup or bowl. Set both aside.
  2. Chop Eggplant into bite-size pieces
  3. Place 2-3 Tbls Oil in a wok over medium-high heat. Add the Onion, half of the Garlic, Chilli, and Eggplant. Save the rest of the Garlic for later.
  4. Stir-fry for 5 mins. When the wok or frying pan becomes dry, add a little of the enough to keep the ingredients frying nicely.
  5. Add 2 Tbls Soy sauce and continue stir-frying for 5 mins, or until the Eggplant is soft and the white flesh is almost translucent. Add a little more Water when the pan becomes too dry.
  6. When the Eggplant is soft, add the rest of the garlic plus the sauce. Stir fry to incorporate.
  7. Lastly, add the Cornflour/water mixture. Stir well so that the sauce thickens uniformly. Remove from heat.
  8. Slide onto a serving platter and sprinkle the rest of the Basil over top and chopped nuts, if desired. Serve with jasmine Rice.