Vegan-Friendly Thai Stir-Fried Eggplant Recipe

Ingredients (16)

• For the Sauce:
• 1 tablespoon fish sauce (or 1 1/2 tablespoons soy sauce if vegetarian or vegan)
• 2 tablespoons oyster sauce (or vegetarian  oyster sauce, or Lee Kum Kee brand vegetarian stir-fry sauce)
• 1 teaspoon brown sugar
• 1 teaspoon cornstarch 
• 2 tablespoons water
• For the Eggplant:
• 2 to 3 tablespoon oil (for stir-frying)
• 1/2 onion (purple onions work well for this recipe)
• 6 cloves garlic (minced, divided)
• 1 to 3 red chilies (depending on how spicy you want it)
• 1 Chinese  Japanese eggplants (large, with dark purple skin, or 2 thinner, with light purple skin)
• 1/4 cup water (for stir-frying)
• 2 tablespoon soy sauce
• 1/2 cup fresh basil (divided)
• Optional: 1/4 cup peanuts (or cashews, dry-roasted, chopped)