This straightforward yet aromatic dish is often found at the curry and rice stalls known as khao gaeng, but it's also commonly made at home.
Coating the eggplant in cornstarch, vinegar, water, and salt prevents browning and helps preserve its vibrant purple color.One of my favorite ways to eat eggplant is in makheua yao pad tao jiao, a classic Thai-Chinese dish of stir-fried eggplant and minced pork. Flavored with tao jiao , garlic, fresh chiles, and licorice-tasting Thai sweet basil, the straightforward yet aromatic dish is often found at the curry and rice stalls known as khao gaeng, but it's also commonly made at home.
Wok cooking in Thailand is the result of Chinese influence and it's become prevalent in modern-day cuisine, although it's commonly associated with street food and restaurants, particularly the kind of cooking that requires intense heat to produce the smoky flavor known as wok hei. Although home cooks can achievein their kitchens, I believe it’s best to leave that to high-powered restaurant wok burners.
For the eggplant, I coat slices in a mixture of cornstarch, white vinegar, water, and salt, which functions as a protective layer that prevents, a series of chemical reactions that occurs in some foods when their cut surfaces are exposed to air. I then flash fry the eggplant in hot oil to soften it while preserving its vibrant purple hue.
If you’re interested in doubling this recipe, I suggest cooking multiple batches separately. Don’t do it all in one go―this stir-fry pushes the limit of what I recommend cooking in a wok at once, especially on a home stovetop.
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