Thai Eggplant Stir-fry
Ingredients
The main ingredients
-
1
pound
eggplants, sliced long and thin
-
1
pound
chicken, thinly sliced
-
1 ½
tablespoons
garlic, roughly chopped
-
1–6
pieces
fresh Thai chilis, finely diced (optional)
-
½
cup
onion, sliced
-
½
cup
bell peppers, bite-sized pieces
-
½
cup
pea pods, chopped into 2-3 inch pieces
-
1
cup
Thai Basil (or sub regular basil)
The sauces and seasonings
-
1
tablespoon
soybean paste (or sub miso paste)
-
2 ½
tablespoons
oyster sauce or vegan oyster sauce
-
1
tablespoon
soy sauce
-
2
teaspoons
sugar, or honey, maple, coconut sugar
-
2
teaspoons
rice wine vinegar
-
3–4
tablespoons
coconut oil (or peanut, or other high heat oil)
Additional ingredients
-
as needed
water
for cooking
Instructions
- 1. Cut the eggplants into long, thin pieces and soak them in salted water for 15-20 minutes.
- 2. Mix the soybean paste, oyster sauce, soy sauce, sugar, and rice wine vinegar to make the stir-fry sauce.
- 3. Heat oil in a skillet, add the protein, and cook until browned. Remove and set aside.
- 4. Drain and pat dry the eggplants, then cook them in the skillet until caramelized and tender.
- 5. Stir-fry garlic, chilis, and onion in the skillet for 2 minutes until caramelized.
- 6. Add the vegetables (except basil) and cook until tender.
- 7. Return the chicken and eggplant to the skillet, stir well, and heat through.
- 8. Add the stir-fry sauce and cook for 1-2 minutes, adjusting flavors as needed.
- 9. Stir in the basil and cook for an additional minute before serving.
Nutrition Facts (estimated)
Servings
4
Calories
311
Total fat
13.8g
Total carbohydrates
17.8g
Total protein
28.9g
Sodium
473mg
Cholesterol
82.7mg
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