Eggplant with Chicken(Or Tofu)

This stir-fry is all about speed and bold flavor. Thin slices of Japanese eggplant cook alongside chicken (or tofu if you want to keep it plant-based) in a hot wok with garlic, red chili peppers, fresh basil, and yellow bean sauce.

Japanese eggplant is the right choice here. Its slender shape slices into uniform rounds, it cooks fast without turning to mush, and it absorbs the sauce and oil without needing the salting-and-draining step that larger globe eggplants require.

Yellow bean sauce is the umami backbone. It’s salty, funky, and fermented, and it gives the dish a savory depth that soy sauce alone can’t match. You’ll find it in the Asian aisle or at any Asian grocery store.

Serve this immediately. The basil and eggplant both oxidize quickly once cooked, turning dark and losing their vibrant color and fresh flavor.

Kitchen Tips

• Slice the eggplant thin, about ⅛ inch. Thick slices won’t cook through in the short stir-fry time.
• Get the oil truly hot before adding the garlic. It should sizzle on contact and brown in seconds.
• If using tofu, press it first and cube it so it holds together in the wok instead of crumbling.
• Don’t stir constantly. Let the eggplant sit against the hot wok surface to get some color.

Variations

• Add a splash of fish sauce and a squeeze of lime for a more authentic Thai flavor.
• Use Thai basil instead of Italian basil for a stronger anise note.
• Toss in sliced bell peppers or snap peas for extra crunch and color.