If you're my middle guy, you're leaving for New Zealand and Australia for a dream semester abroad. Add garlic and chiles, and fry until fragrant, about 30 seconds. For best results, use to use firm, unblemished, pale purple Chinese eggplant; don't use a big round Mediterranean one, or the texture will be a bit off. 3 medium-sized Chinese eggplants, halved and chopped into 1"-1.5" pieces, 1 large red bell pepper, sliced into thin strips, 1 large green bell pepper, sliced into thin strips, 1 medium onion, chopped into large pieces, a generous handful of fresh Thai basil leaves, roughly chopped, 4 tbsp mild-flavoured oil, like canola or sunflower; NOT olive, 2 tsp corn starch mixed with 4 tbsp cold water. If you've refrigerated the sauce, give it a good whisk to recombine (you can do this anyway even if you didn't make it earlier) and pour into the veggie mixture. Serve immediately over hot rice. Add sauce to the wok, stirring for 1 minute. Rice is not mandatory but what's a stir-fry without it?!! Return eggplant to the wok, and toss to combine. Add sliced pepers and onions; fry for 30 seconds, stirring constantly. Don't skip the basil . Used chicken broth instead of water in the sauce and added a good amount of lime juice to it as well which gave it the sweet salty and sour taste we love. I have a favourite Siam Eggplant dish from a local Thai food place--and this pretty much replicated the exact flavours. Powered by the Parse.ly Publisher Platform (P3). Stir well and cook for another minute or so, until the sauce begins to thicken. If you're an Olympics fan (and how can you not be) then how excited are you that it starts in only 3 days?!!! If I know I'm going to be pressed for time, I'll often chop up my veggies or make the sauce ahead of time and keep it in the fridge until dinner. Serve immediately. It was fantastic--but you absolutely must use thin Japanese eggplants and not the large Italian ones. a bit complicated but good! Heat remaining oil. Followed recipe as written with two small exceptions. 3. I've never seen or had any other Asian version that uses a similar combo of ingredients before. And just in time, 'cause this veggie stir fry, chock full of eggplant and peppers all coated in a light but very flavorful, Thai-inspired, garlic-basil sauce, is one of my favorites. For the garlic-basil sauce:  place all the ingredients in a medium bowl and whisk together well. Really good with jasmine rice :O. Add eggplant and stir. Loved it! Push the veggies to the side, creating an open space in the center of the skillet. To make the vegetarian fish sauce: place all the ingredients in a medium saucepan and simmer for 20-30 minutes, until mixture is reduced by half. 1. I highly recommend it! Gotta say, I do love a good stir fry. 1 large eggplant cut into medium cubes, unpeeled; 1 red bell pepper, seeded and cut into bite-sized pieces ; ½ cup fresh basil leaves, turn into pieces; 2 scallions, thinly sliced ; The Recipe. Mix fish sauce, soy, water and brown sugar; set aside. This Thai Basil Eggplant is vegan and gluten-free makes a fantastic side dish pairs well with rice or noodles gets done in 30 minutes great way to enjoy eggplant … Heat the remaining oil in a large skillet over high heat until very hot. The fish sauce substitute is a dream to make and have on hand. Stir well and continue cooking until all the water has evaporated and Remove from wok. Told you there was a lot to be happy about!! Yummy, wish I had left overs. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. To make the vegetarian fish sauce: place all the ingredients in a medium saucepan and simmer for 20-30 minutes, until mixture is reduced by half. Add in the eggplant and red pepper and cook for about 10 minutes, stirring often, until tender and browned. We love using it in our cooking! Store in an airtight container in the fridge for up to two months. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Stir gently. Heat wok on medium-high heat. Also added a handful of bean sprouts on top of the dish to add more crunch. For the stir-fry:  In a small bowl, mix together the 1 teaspoon of oil and the garlic and set aside. Truly, there is much rejoicing to do!! 1 large eggplant cut into medium cubes, unpeeled; 1 red bell pepper, seeded and cut into bite-sized pieces ; ½ cup fresh basil leaves, turn into pieces; 2 scallions, thinly sliced ; The Recipe. Next time I will add more chili peppers but we like things spicy. The oyster sauce, thin soy sauce, and fish sauce … We started by mixing our sauce ingredients, allowing the bright lime zest, savory fish sauce, and spicy pepper flakes to meld together. The sweetness of the Japanese eggplants is a must. Fry for 2 minutes on either side, or until they begin to brown and turn soft. makes a lot of veggies! Add 2tbsp oil, and eggplants. If you want to keep this totally vegetarian, you can either buy a fish sauce substitute for the sauce or easily make your own, which lasts a couple of months in the fridge. This eggplant dish has slices of japanese eggplant tossed in a flavorful sweet and salty sauce. And all on a Monday morning. https://lindysez.com/recipe/quick-spicy-thai-style-eggplant Use thin Japanese eggplants is a dream semester abroad key to this recipe is speed: thai basil eggplant fish sauce vegetables and.. Thai stir-fried eggplant different are salted boy beans and Thai basil eggplant dish a... 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Most of the Japanese eggplants is a must unique flavor that differentiates from! Sauce becomes thick and coats the vegetables the oyster sauce, and toss to combine: //lindysez.com/recipe/quick-spicy-thai-style-eggplant the key this!

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