Makheua Yao Pad Tao Jiao Stir Fried Eggplant With Minced Pork

Ingredients

• For the Stir-Fry Sauce:
• 2 tablespoons (40g) Thai fermented soybean paste
• 1 tablespoon (15ml) oyster sauce, preferably Thai
• 2 teaspoons (10ml) Thai or Chinese light soy sauce
• 1 teaspoon (3g) sugar
• 2 tablespoons (30ml) water
• For the Eggplant:
• 1 cup (240ml) neutral oil, such as vegetable oil, for frying eggplant
• 2 Japanese eggplant (about 12 ounces; 340g total), stemmed and cut crosswise on a bias into 1 1/2-inch pieces
• 1 tablespoon (15g) cornstarch
• 1 teaspoon (5ml) distilled white vinegar
• 2 teaspoons (10ml) water
• Kosher salt
• For the Stir-Fry:
• 5 ounces (150g) ground pork
• 5 small garlic cloves (25g), smashed and roughly chopped
• 2 to 3 fresh Thai chiles (2 to 3g total), stemmed and thinly sliced
• 1 packed cup (about 1 ounce; 30g) fresh sweet basil leaves (a.k.a. Thai basil)

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