Thai Basil Eggplant Stir Fry: A Flavorful Delight!
A bold and flavorful Thai Basil Eggplant Stir Fry, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
- 2 medium eggplants (preferably Chinese or Japanese), cut into cubes
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 small onion, sliced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or vegan alternative)
- 1 tbsp dark soy sauce (for color + umami boost)
- 1 tsp sugar
- 1 tsp cornstarch + 2 tbsp water (for thickening)
- 1/2 cup fresh Thai basil leaves
- Optional: red chili for heat, sesame seeds for garnish
- Cooked jasmine rice for serving
Instructions
- Heat oil in a wok or skillet and toss in the cubed eggplant. Cook until golden and tender.
- Stir in garlic, onion, and bell pepper. Sauté until fragrant and soft.
- Mix soy sauce, oyster sauce, dark soy, sugar, and cornstarch slurry. Pour over veggies and stir to coat.
- Turn off heat and stir in fresh Thai basil.
- Serve hot over jasmine rice. Garnish with fresh basil or sesame seeds.
Notes
- Adjust the amount of red chili according to your spice preference.
- Use a vegan oyster sauce for a completely plant-based dish.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Protein: 5g
Find it online: https://www.homeydishes.com/thai-basil-eggplant-stir-fry-recipe/