1. Prepare the fresh ingredients: Chop/prepare the eggplant, garlic, red chilies, Prik Kee Nu green chilies (if using), large red chili, yellow onion, and Thai sweet basil leaves as indicated in the ‘Ingredients’ section. Transfer the eggplant to a bowl filled with water and soak for 15-20 minutes. Using a mortar and pestle, pound the garlic, Bird’s Eye red chilies, Prik Kee Nu green chilies into a coarse paste and set aside. (Or smash with the back of your knife and finely chop if you don’t own a mortar and pestle.)
2. Make the sauce: Whisk together the Thai chili paste, oyster sauce, light soy sauce, tamarind paste, and water in a measuring cup (for easier pouring) or small bowl and set aside.
3. Make the corn starch slurry: Mix the corn starch and water in a measuring cup or bowl and set aside.

For the Thai Eggplant Stir-fry:

1. Cook the eggplant: Heat 2 tablespoons of canola oil in a large wok over medium-high heat. Once hot, add the eggplant and cook for 8-10 minutes, tossing occasionally, until slightly browned and tender. Transfer to a clean bowl and return the wok to the stovetop. (Don’t worry if the eggplant isn’t completely tender yet. The residual heat will allow it to continue cooking and become tender in the bowl.)
2. Stir-fry the aromatics: Heat the remaining 1.5 tablespoons of oil over medium-high heat in the wok. Once hot, add the onion and stir-fry for 30 seconds until slightly softened. Then add the smashed garlic chili paste and large red chili and toss to combine for 30 seconds until fragrant.
3. Cook the pork: Add the ground pork and ground white pepper. Cook for 2 minutes, breaking up the lumps with your spatula, until just cooked.
4. Add the eggplant and sauce: Add the eggplant back into the wok and pour in the sauce. Toss briefly until everything is combined well and coated in the sauce.
5. Add the corn starch slurry: Give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom of the measuring cup/bowl), then pour it into the wok. Toss for a minute until the sauce has thickened.
6. Stir through basil: Add the Thai sweet basil leaves and briefly toss until slightly wilted – about 15-20 seconds, then switch off the heat.