Thai Eggplant Stir‑Fry (Pad Makua Yao)

Ingredients

• 1 medium eggplant
• 2 cloves garlic
• 2 bird's eye chilies
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 stalks green onions(optional)

Instructions

1. 1

   Cut the eggplant into bite‑size pieces and sprinkle with a little salt; let sit for 5 minutes, then pat dry.

2. 2

   Heat the oil in a wok or large skillet over medium‑high heat, add minced garlic and sliced chilies, and stir‑fry for 30 seconds until fragrant.

3. 3

   Add the eggplant and stir‑fry 5‑6 minutes, stirring frequently, until the pieces are softened and lightly browned.

4. 4

   Stir in the soy sauce, fish sauce, and sugar; cook another 1‑2 minutes, allowing the sauce to glaze the eggplant.

5. 5

   Remove from heat, garnish with optional sliced green onions, and serve immediately.