Stir-Fried Tamarind Eggplant

Ingredients

• 1 teaspoon cornstarch 
• 2 pounds eggplant trimmed cut into 1-inch cubes
• 2 tablespoons fish sauce 
• 2 medium garlic clove finely chopped
• 2 teaspoons granulated sugar 
• 1 medium bell pepper red cored seeded thinly sliced
• 2 tablespoons rice wine dry
• 2 tablespoons soya sauce 
• 1 tablespoon tamarind paste 
• 0.5 cup basil fresh
• 1  thai chile stemmed thinly sliced
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• wok
• spatula

Directions

1. Heat a 14-inch flat-bottomed wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
2. Drizzle 1 tablespoon of the oil around the perimeter of the pan and add half of the eggplant. Using a metal spatula, stir-fry until crisp-tender and charred in spots, about 2 minutes.
3. Transfer to a large bowl. Repeat with another tablespoon of the oil and the remaining eggplant.
4. Drizzle the last tablespoon of oil around the perimeter of the pan and add the bell pepper, garlic, and chile. Stir-fry until the peppers are crisp-tender, about 1 minute.
5. Add the reserved eggplant and any accumulated juices and stir to combine.
6. Whisk the reserved sauce to recombine and add it to the pan. Stir-fry until the sauce has thickened, is glossy, and coats the vegetables, about 1 minute.
7. Remove the pan from the heat, add the basil leaves, and toss to combine.
8. Serve immediately with rice.