INGREDIENTS:
1 Long eggplant
2 cloves Garlic
1-5 Hot chilis
1 cup Sweet basil
1 cup Soy protein
Water
SEASONING SAUCE:
2 Tbsp Mushroom sauce
½ Tbsp Light soy sauce
½ Tbsp Soybean paste
1.5 Tsp Sugar
¼ Tsp Dark soy sauce
PREPARATION:
1. Soak soy protein in water for 15 minutes.
2. Slice hot chilis, red spur chili, and chop garlic.
3. Mix seasoning sauce in small bowl.
4. Cut long eggplant in cubes and place in boiling water to blanch for 1 minute.
5. Drain soy protein which is now ready to use.
6. In wok with 1 Tbsp cooking oil, add garlic and hot chilis. Cook on medium heat until fragrant.
7. Add soy protein and red spur chilis.
8. Add long eggplant, seasoning sauce, and a little water. Cook down to desired softness.
9. Add sweet basil and cook 10-15 seconds. Turn off heat.
8. Serve with jasmine rice.
Servings: 1-2
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: