Last night, I made Thai Eggplant with Basil all by myself. I chopped. I sauteed. I garnished. I had not worked with a wok in a very long time; it was a new experience.
So, some hints. Make sure everything is ready to go before cooking. Chop vegetables into correct sizes. Write down the timing.
This recipe is pretty straightforward. Chop your vegetables, prepare a sauce, and saute. The order of vegetables is important.
How did it go? It was pretty good. Not quite as good as take-out but certainly healthier. And FAST. I would rate it a 3.5 on the Andrea Food Scale. There was room for improvement: eggplants were chopped too large, so they did not quite cook enough. I only put in 2 tbs. of fish sauce, which was the right amount. Overall verdict: I would eat the leftovers, and that is the true test of a successful meal.
