Wok-Fried Eggplant from Chin Chin

Ingredients

For the stir-fry 

• 1 large eggplant, chopped into large cubes  
• 1 tbsp salt  
• ½ tbsp sugar  
• 300g firm tofu, chopped into large cubes  
• 1 litre water  
• ¼ cup (60ml) vegetable oil  
• 2½ tbsp shaoxing wine  
• 3 tbsp soy sauce  
• ½ bunch broccolini  
• 1 bunch spring onion, cut into 2–3cm batons  
• 10 shishito peppers  
• A splash of beer (optional)  
• 2 tbsp vegetarian stir-fry sauce  
• 1 bunch Thai basil or holy basil, leaves picked, plus extra to garnish  
• Steamed rice, to serve   

For the lemongrass chilli paste 

• 1 stalk lemongrass  
• 1 red chilli  
• Zest of 1 lemon  
• 1 tbsp chilli flakes  
• 3 garlic cloves  
• 10g ginger, peeled  
• ½ bunch Thai basil  
• 2 coriander roots  
• 1 tbsp fresh shredded coconut  
• 1 tbsp vegetable oil  
• A large pinch of salt  

Method 

• Toss the eggplant with the salt and sugar and set aside. Meanwhile, combine all of the lemongrass chilli paste ingredients in a blender or mortar and pestle until a smooth paste forms.  
• Place the tofu in a bowl with half of the lemongrass chilli paste and marinate for 1–2 hours.  
• Soak the eggplant in the water for 5 minutes, then rinse, drain and pat dry with paper towel.  
• Heat 1 tablespoon of the oil in a wok over high heat until smoking. Add the eggplant and cook for 4–5 minutes until golden and tender. Season with 1 tablespoon each of the shaoxing wine and soy sauce, then transfer to a bowl.  
• Return the wok to the heat with another tablespoon of oil. Add the tofu and cook for 1–2 minutes until lightly browned. Remove and add to the eggplant.  
• Heat the remaining oil in the wok until smoking. Add the broccolini, spring onion and shishito peppers with the remaining lemongrass chilli paste. Cook for 1–2 minutes until fragrant. Add the beer, if using, and continue cooking until slightly reduced. Stir through the remaining shaoxing wine, soy sauce and vegetarian stir-fry sauce, tasting and adjusting if required.  
• Return the eggplant and tofu to the wok, add the Thai basil and toss gently to combine.  
• Transfer to a serving platter, garnish with extra Thai basil and serve immediately with steamed rice. 

Serves 4