Step 1

Cut the eggplants into long, 1/2-inch thick pieces about 1-2 inches long. Place in a medium bowl, cover with water and 1 teaspoon salt (stir) for 15-20 minutes to keep the eggplants from browning and tasting bitter. Set aside.

Step 2

Mix soybean paste, oyster sauce, soy sauce, sugar, and rice wine vinegar. Set aside for later.

Step 3

Add a little oil to a large skillet or wok on medium heat. Add a 5-finger pinch of salt. to the oil. Once hot, add chicken or shrimp (see notes for tofu)  and cook until lightly browned, and cooked through. Add 2-3 tablespoons of water if necessary to loosen up the pieces in the pan. Once the chicken is cooked, remove it from the pan and set it aside on a plate. Wipe the skillet lightly with a paper towel.

Step 4

Drain the eggplant, and pat dry with a paper towel. Add 1-2 tablespoons of oil to the pan, then add the eggplant (or spray with spray oil). Cook until the eggplants are caramelized and translucent and tender. Anywhere from  4-7  minutes, depending on the pan you’re using. Remove from the pan and set aside with the cooked chicken.

Step 5

Swipe the pan again with a paper towel, then add one tablespoon of oil on medium heat. Add garlic, chilis, and onion, and constantly stir for 2 minutes or until the onion is lightly caramelized. Add 2-3 tablespoons of water if necessary to loosen up the pieces in the pan. You might start to cough from the chilis being fried. It’s normal! (A badge of honor when making stir-fries in a Thai kitchen!) (: Turn the vent on or open windows for some air circulation.

Step 6

(except the basil), stir, and cook for 3-4 more minutes until the vegetables are tender. If using a cast iron pan, they tend to cook everything more quickly because it conducts more heat, so lower heat if necessary. If using a non-stick pan, you may not need to add water at all.

Step 7

back into the pan with the vegetables. Stir well and heat through about 2 minutes.

Step 8

, and stir for 1-2 more minutes. Taste and adjust the flavors with more soy sauce and a dash of sugar and add more chilis for extra heat.

Step 9

Stir in the fresh basil,  saute for 30 seconds, and turn the heat off. The residual heat will continue to cook the basil while not overcooking it. Let it cool for a few minutes. Serve over a plate with rice or carbs of your choice.