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Thai Basil Eggplant Stir Fry | Woo Can Cook
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- เผยแพร่เมื่อ 17 ส.ค. 2024
- hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to actually decent vegetarian recipes with a shot at one of my favorite classic Thai stir fries, which is a Thai basil eggplant. For those following along, in this series, we have been diving into the wonderful world of stir fries and recipes that are not necessarily designed to be vegetarian, but simply occur this way because of the proteins and veggies that the dishes highlight. This tends to happen a lot in tofu-centric chinese cuisine, but today we’re actually gonna be touching on one of my favorites from Thai wok cooking, focusing (as you might guess) on the use of eggplant. As the name implies, a Thai basil eggplant stir fry is a relatively straightforward but still deceptively tricky one, making use of Thai basil, eggplant, and a quick dark soy sauce and fish sauce base. Those that have had (bad) versions this dish however (or really, any bad eggplant stir fry), will be familiar with the sensation of biting into a piece of eggplant, only to squeeze out a puddle of cooking oil, which happens all too frequently because of the spongey nature of the eggplant. So, today we’ll be diving into my favorite way of properly stir frying this deceptively tricky vegetable, and just generally how to NOT end up with a giant bowl of mushy, goopy, oily eggplant, which nobody wants. Hope you try it.
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0:00 Hello Hi Everyone
1:48 Mise En Place (veggies)
3:00 Mise En Place (eggplant)
4:30 Mise En Place (sauce)
5:18 On The Stove (eggplant)
6:13 On The Stove (stir fry)
7:04 Let's Eat!
8:26 Thanks For Watching!
The back yard is under siege by gigantic Eggplants. We have literally harvested 6kg so far, and have many more forming/half grown already.
Exhausted all my known recipes, and tried this one out on a whim. Man it got good. Probably my new favorite eggplant recipe, due to the fact that it was done from scratch (rice included) in under an hour.
I don't have a metal wok. I got a nice nonstick one for really cheap at a second hand store, when I lived in Seattle. Been using that. It honestly might be the fix for the "Over oily" eggplant problem. I had it rolling on max heat on our gas burner. Took only 1 1/2 tbs of oil to get it through the 5~ish minute cook time.
The final product was superb. Everything except for the rice/garlic came from the garden. Will cook again... and again...
Thanks a ton for sharing!
yayy nice!!!
I did the same thing. Everything was from my garden except for the garlic and rice. I live in an area where you can’t buy Asian eggplant or Thai basil or Thai chilies at the market. So have to grow it myself.
Congrats on the success of your garden! It’s so much fun to cook and eat the food you grow yourself.
@@francestaylor9156 It is indeed very gratifying to use the things you grow yourself. I actually subbed a lot of ingredients for others, for this.
Using regular Eggplant, a Purple Basil, and a couple of gigantic Cayenne peppers in place of the thai chilis. I was a bit concerned about if the final product would be alright, given the substitutes. After the first few bites though, my worries were relieved.
Hoping your harvest is a great one this year!
I tried this last night and it came out fantastic! I ate this dish at Green Leaf Vegan in Los Angeles last week and I've been craving it ever since. I subbed the fish sauce for a vegan version (kombu, shiitake, miso paste combo), dialed it down to 4 chillies, and added pan-fried firm tofu. The sauce for this is so rich and generous that the extra filler (tofu) balanced out the dish nicely (I think b/c I used a regular spoon vs a measuring spoon). I'm all about that licorice spice so I added additional Thai basil to taste. Thanks for the aubergine cooking tip - they got nicely charred with a mesquite taste that kinda tasted like grilled sirloin that I almost felt guilty! LoL Thanks for this recipe!
ooh good idea with the tofu, glad it went well!
This the right recipe, I will definitely try this one.
nice! let me know how it goes! 😀
FABULOUS recipe. I've tried several for this dish and this has been by far the best. Tastes so similar to my local Thai restaurant (which is amazing). Thank you SO much for sharing this!
yayy thank you!
Doing great! And this eggplant recipe looks awesome as a vegetarian. 😊
🥰🥰thank you!
Sending this over to my flatmate who's currently in a sitrfry phase of life. WIll report back on IG about how it went. Looks really good as usual mr content creator! Thanks for the video =)
Edit: That being said I will make sure to sharpen all the knifes in the apartment before he gets into the kitchen again...
Hahaha nice!! Let me know how it goes for them 🥰🥰
This is great, I played this eggplant dish many ways, when out of something or couldn't get something these days lol, I used light soy and anchovy paste instead of fish sauce, for me I ended up living all Fresno chilies instead of green and red peppers and no Thai chilies, I don't know why markets cut back on things, my asian market opens and closes odd hours, it's getting hard to find Japanese eggplant.. and I love it, world is falling apart 🤷😢, again tyvm tc
ooh nice yayy!!
Can we substitute white vinegar for black vinegar and skip the fish sauce? These ingredients are not available in my country.. would the dish still work?
ooh totally! my best substitute for black vinegar has been rice vinegar (or white vinegar) plus a tbsp of brown sugar, to add the malted sweetness that comes from black vinegar. Fish sauce is a little bit tricky, but really what we're after with this bit is the fishy fermented umami that it provides, so a bit of anchovy might work well for this bit (this is essentially what you might use in a marinara sauce, for the same purpose).
If you're interested, I did a whole video dedicated to wok cooking pantry basics where we dove into common subs and swaps, too.
th-cam.com/video/DvQ4ZRn8TbQ/w-d-xo.html
Good luck!
Ben ingizlice bilmiyorm son attigin kirmizi sos nedir?? Red sos why???
sambal oelek is a form of fermented chili paste, commonly used to add heat to a dish. I also did a whole video dedicated to pantry sauces, if you're interested!
th-cam.com/video/DvQ4ZRn8TbQ/w-d-xo.html
The basil and mint are sold next to each other in case you want to turn on a dime and make larb. Or have phở one day, and bún the next.
Haha nice!
4:56 do keep in mind that kecap manis is sweeter (manis = sweet), so you might want to adjust the sugar a bit if you're swapping with it
But overall, nice recipe!
Nice!
Have you tried steaming the eggplant instead of frying with oil?
yeah! Actually i'm putting together a video comparing these two methods right now, in fact! both methods have their merit, but i think it really just comes down to what kind of texture that you want from your eggplant. the steam method does a bit of a better job cooking the veggie through, but you also lose a bit of the "snap" of the veggie on the bite too, though. so really it comes down to what your preference is i guess.
What’s the issue with Green Bellpeppers? I missed the memo
Haha yes. Green bell peppers
are picked in their unripened state, which gives it its color. Because it’s unripened though, they’re generally more bitter and less sweet than a red, orange or yellow one (it’s also the reason why you’ll find that they’re slightly cheaper, at most grocery stores).
(In hindsight, I may have been a little harsh on green bell peppers in this video, lol). But they do kinda suck tho 🤷🏽♂️
fish sauce isn't vegetarian. just sayin.
I guess you can leave it out or substitute with something else ❤
They make some really nice vegan "fish" sauces.
Look for those that include any sort of seaweed in the ingredient list. It brings that "from the sea" sort of funk that you would miss from the salted/fermented fish.