1-First Step: Slice the 2 Chinese eggplants into 1-inch chunks and soak them in a mixture of water with 1 tablespoon salt and 1 tablespoon vinegar or lemon juice for 15 minutes to reduce bitterness, then drain and pat dry thoroughly.

2-Second Step: Heat 1 tablespoon cooking oil in a wok or skillet over medium-high heat, then add 2-3 cloves of minced garlic and 1-2 chopped Thai bird’s eye chilies, stirring for about 1 minute until they become fragrant and golden.

3-Third Step: Add the soaked eggplant chunks to the wok and stir-fry for approximately 5 minutes, keeping the heat high to achieve a nice char without overcooking.

4-Fourth Step: Pour in 1 tablespoon Thai sweet soy sauce or oyster sauce, along with a splash of fish sauce and chili oil if using, and continue stir-frying for another 5 minutes until the eggplants are tender and well-coated; for vegan adaptations, skip the fish sauce and use plant-based oyster sauce.

5-Fifth Step: Toss in 1 bunch of Thai basil leaves and stir for just 30 seconds until they wilt, then remove from heat and serve hot over rice for the best flavor absorption.

6-First Step: Start by slicing and soaking the 2 Chinese eggplants as described above to prepare them for cooking.

7-Second Step: Heat 1 tablespoon cooking oil in a wok or skillet over medium-high heat, then add the eggplant chunks and stir-fry for 5 minutes until they begin to soften.

8-Third Step: Mix in 1 tablespoon doubanjiang, 1 tablespoon thick soy sauce or soy paste, and 1 teaspoon sugar if desired, stirring well to coat the eggplants evenly and cook for another 5 minutes on high heat for a bolder flavor profile.

9-Fourth Step: Add 1 bunch of Thai basil leaves and stir for an additional 30 seconds until wilted, ensuring the herbs keep their fresh taste; this version is naturally vegan, so it’s great for plant-based diets.

10-Fifth Step: Remove from heat and serve immediately, perhaps with a side of grains for a complete meal that’s full of umami.