Think of this dish from Epicurious member WCASS, from Toronto, as an Asian-style ratatouille. The key to this recipe is speed: the vegetables need little more than a quick toss in a wok or large sauté pan to cook. Look for Chinese eggplants and Thai basil, but small Italian eggplants and regular basil will do. If you like spicier food, you can leave in the chile ribs and some or all of the seeds, and complement the Asian flavors with some sriracha and a mung beangarnish.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, and warm water; set aside.
Step 2
In a wok over moderately high heat, warm 2 tablespoons oil until hot but not smoking. Add the eggplant and stir-fry, tossing occasionally, until softened and light golden brown, about 2 minutes. Transfer the eggplant to a paper-towel–lined plate to drain.
Step 3
Return the wok to moderately high heat and warm 1 tablespoon of oil until hot but not smoking. Add the onion and stir-fry until soft and translucent, 3 to 4 minutes. Transfer the onion to a bowl and reserve.
Step 4
Return the wok to moderately high heat and warm the remaining 1 tablespoon oil until hot but not smoking. Add the garlic, ginger, and chiles and stir-fry until fragrant, about 30 seconds. Add the sliced peppers and reserved onion and stir-fry until the peppers just begin to soften, about 30 seconds. Add the reserved eggplant and toss to combine. Stir in the fish sauce mixture and the basil, and simmer for 1 minute.
Step 5
While the sauce is simmering, whisk the cornstarch with the cold water until dissolved. Add the cornstarch mixture to the wok and continue simmering, stirring occasionally, until the sauce thickens and coats the vegetables, about 1 minute. Serve immediately.
