Recipe: Stir-Fry Simplicity

Brandon Kahlich’s eggplant dish is quickly prepared, healthy, and filling


Published:

This dish embodies the simplicity of Thai cuisine,” says Brandon Kahlich of the Noble Pig. “It is balanced with flavors that are sweet, salty, and spicy — quick to prepare and so easily adaptable to adding or changing proteins for anybody to enjoy.” He adds that it also has the benefit of being “healthy, as well as filling enough to win over vegetarians and carnivores at the same table.” Kahlich and his Thai wife, Parinda, are the chefs/proprietors of the restaurant at 19222 Mack Ave. in Grosse Pointe Farms. 

Phad Makua Yao: Eggplant with Tofu and Basil (Serves 2)

Ingredients

¼ cup vegetable oil
2 to 3 cloves garlic, peeled and chopped
2 fresh Thai chilies, stems removed, crushed open with side of knife
1 small white onion, peeled and cut into ½-inch pieces
2 to 3 Japanese eggplants, washed, trimmed, and cut into 1-inch pieces
2 cups fried tofu, cut into 1-inch pieces*
1 cup fresh Thai basil leaves, picked from stems, rinsed lightly
2 tablespoons palm sugar (white or brown sugar may be substituted)
2 tablespoons white soy sauce (Thai or Vietnamese soy-based sauce, often made with shiitake mushrooms)
1 tablespoon dark soy sauce
4 tablespoons oyster sauce

Directions

Heat a medium to large wok to just below smoking point. Add half of the vegetable oil, and swirl wok to coat sides. Add garlic, fresh chilies, and onion. Cook for about 1 minute, stirring and turning to coat items, watching not to burn. Add eggplant and continue to stir and cook for 2 minutes more (add a bit more oil if items begin to stick or dry out). Add the tofu and basil. Stir to combine. Cook just 1 minute more. Lastly, add sugar, both soy sauces, and oyster sauce. Toss all together, coating all with the wet ingredients. Adjust seasonings as needed and remove to serving bowl.

Phad Makua Yao is traditionally served with steamed jasmine rice and freshly cut chilled cucumbers on the side. 

*Other proteins may be substituted, such as sliced or chopped pork, chicken, or beef.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

New Japanese-Inspired Restaurant Comes to Birmingham

Adachi opens this week in Birmingham

Shared Plates: August 2018 Winner

Recipe: Frozen Rose Popsicles

Cocktail Recipe: Tournesol

Food Recipe: Ginger Barbeque Glaze

Beverly Hills Grill’s Ryan Zagor’s all-purpose barbeque helper

7 Places to Get an Acai Bowl in Metro Detroit

Your guide for the Instagram-worthy dish
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Review: Testa Barra Wows with Contemporary Dishes
    The Macomb Township restaurant serves Italian fare that is on par with the surging Detroit food...
  2. Michigan-Made, Mother Nature-Approved Tools for Your Kitchen
    Ditch disposables and opt for reusable products
  3. A Deeper Look into the Racial and Ethnic Tensions Dividing Metro Detroit
    From the city to the suburbs, existing segregation could be hindering the region’s progress
  4. Exploring Metro Detroit’s Tiki Trend
    Mutiny Bar and Lost River serve up island vacations with every drink
  5. 3 Eateries that Focus on People, Profit, and the Planet
    These triple bottom line businesses are part of Detroit’s FoodLab organization
  6. A Look at the Inexplicable Exclusion of Detroit Tigers’ Lou Whitaker from the Baseball Hall of Fame
    Writer Michael Betzhold investigates the Major League slip-up
  7. Q&A: Nancy Barr, Curator of Photography at the Detroit Institute of Arts
    Plus, information about the DIA’s upcoming exhibit, Lost & Found
  8. This Vegan Catering Company Celebrates the ‘Natural Beauty of Food’
    Plus, tips on how to create your own photo-worthy grazing board
  9. Meet the Makers: Salt Textile Studios
    This textile maker wants her creations to be unique to ‘here’
  10. Your Guide to Environmentally Friendly Organizations in Metro Detroit
    These 10 local businesses are paving the way for a healthier and happier planet