Recipe: eggplant with thai basil stir-fry (Pad Makua Yow)

I decided to share some of my daily cooking experiences here. This is my first recipe for Pad Makua Yow (my own variant).

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp fish sauce or soy sauce if you are vegetarian
• 1 tbsp brown sugar
• 2 fresh chili peppers or powder if you don’t have fresh ones
• 1 clove chopped garlic
• 2-4 large eggplants and a couple smaller ones
• a couple mushrooms if you have
• 1 bunch thai basil, leaves without stems
• green chinese chives

Preparation

Wash all the vegetables and herbs thoroughly. Quarter all of the eggplants and mushrooms, chop the garlic and slice the chili peppers. Pick all leaves of thai basil from the stem and set aside.

Method

Heat 1 tbsp of oil in a wok or pan at medium to high heat. Add garlic and chili peppers. Stir until the garlic gets golden brown. Add the eggplant and mushroom to fry it very quick. Add a cup of water and cook for 5-8 minutes until the vegetables are done. Inbetween add sugar and fish sauce. At this point almost all of the water should be gone. Now add the thai basil and green chinese chives. Stir well for 1 minute until everything blends together.

Turn off heat and transfer to a plate. Serve with rice or noodle.

Enjoy!