7/23/24: I am test growing three different varieties of long eggplants and now to make use of my harvested eggplants. I tasted a stir fry eggplant dish in a Chinese restaurant and really like the flavor but disliked the super oiliness. I looked up recipes online and noticed the eggplants are first deep fried. I am avoiding having to deep fry in my cooking whenever possible so I will attempt to make use of my new air fryer instead.

• I used a 14-inch Hexclad wok
• Prep time: 30 minutes
• Cook time: about 30 minutes

Ingredients:

• 5 long eggplants
• 1 cup fresh Thai basil leaves
• 1 Tbsp vegetable oil
• water* as needed during cooking
• olive oil as needed

For the pork marinade:

• 1 cup sliced pork shoulder
• 1 tsp minced garlic
• 1 Tbsp Mirin
• 1 teaspoon black vinegar
• 1 Tbsp VH fish sauce
• 1/4 black pepper and salt

stir fry sauce:

• 5 Tbsp Mae Ploy Sweet Chilli Sauce
• 1 Tbsp Viet Huong fish sauce
• 1 tsp Salt and Black Pepper
• 1 tsp corn starch
• 1 Tbsp minced garlic
• 4 Tbsp water

Direction

1. Cut the pork shoulder into thin pieces and marinate with the following

2. Cut eggplants into thirds or quarter pieces that are 3-inch lengths. Rub the eggplants with olive oil and salt.

2. I air fry the eggplants in the Phillips XXL Air Fryer at 350F for 10 minutes. So far I really love and recommend this new air fryer of mine! 😉 (I think I will try 15 minutes next time.)

3. Prep the stir fry sauce.

• 5 Tbsp Mae Ploy Sweet Chilli Sauce
• 1 Tbsp Viet Huong fish sauce
• 1 tsp Salt and Black Pepper
• 1 Tbsp Olive oil
• 1 tsp corn starch
• 1 Tbsp minced garlic
• 4 Tbsp water

Note: I cook this in my 14-inch Hexclad wok.

4. Cook the pork shoulder first. In my wok, I heat up a tablespoon of vegetable oil. Then I added in a teaspoon of minced garlic and the marinated pork shoulder. I cook the pork on high heat until it starts browning. Then I added in 1/4 cup water and continued to cook on medium high heat until the liquid evaporated.

5. As soon the liquid in the pork evaporated, immediately add in the air fried eggplants. Add one cup of water. Pour in the stir fry sauce. Stir everything up. Close the wok with the lid for about five minutes on medium heat.

6. Remove the lid. Stir and add in the fresh basil leaves. Stir and cook for about two more minutes on high heat until the basil leaves are wilted. Turn off heat and remove the wok to a cool surface. Serve stir fry eggplant with steamed jasmine rice. Enjoy!