Thai Basil Aubergine Stir-Fry

• 150 g Jasmine rice
• 450 g Aubergine, firm, glossy skins
• 3 cloves Garlic
• 1 piece Red chili pepper
• 2 tbsp Vegetable oil
• 2 tbsp Oyster sauce
• 1 ½ tbsp Light soy sauce
• 1 tbsp Fish sauce
• 1 tsp Caster sugar
• 1 piece Lime, juicy
• 20 g Fresh Thai basil

1. Cook the jasmine rice in a saucepan of boiling water until tender, then drain well and cover to keep warm. While it cooks, cut the aubergine into bite-sized chunks, thinly slice the garlic, and finely slice the red chilli. Pick the Thai basil leaves from the stems.
2. Stir together the oyster sauce, light soy sauce, fish sauce and caster sugar, then squeeze in the juice from half the lime. Set the sauce by the hob so it is ready to go into the wok quickly. Cut the remaining lime into wedges for serving.
3. Heat the vegetable oil in a wok over high heat until shimmering. Add the aubergine and stir-fry for 6 to 8 minutes until softened and glossy, with some browned edges. If the pan looks dry, lower the heat slightly and keep tossing so it cooks evenly.
4. Add the garlic and red chilli and stir-fry for 30 to 60 seconds until fragrant. Pour in the sauce and toss for 1 to 2 minutes until it clings to the aubergine and looks slightly thickened. Take off the heat and fold through the Thai basil until just wilted.
5. Serve the stir-fry straight away with the warm jasmine rice. Finish with a squeeze of lime to taste. Eat while the basil is still bright and aromatic.

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