How to Prepare Tasty Thai inspired eggplant stirfry

Thai inspired eggplant stirfry. Add the onion, half of the garlic, chili, and eggplant. Reserve the rest of the garlic for later. Give the seasonings a stir and pour over the eggplant.

Thai inspired eggplant stirfry Thai chicken and eggplant stir-fry preps and cooks quickly, and serves up a colorful dish. Heat the oil in a wok or large frying pan over high heat. Add the beef and stir-fry until almost cooked. You can have Thai inspired eggplant stirfry using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Thai inspired eggplant stirfry

  1. Prepare 1 large of eggplant-diced.
  2. Prepare 1/2 medium of onion-chopped- I used yellow but u may choose according to prefrence.
  3. You need 1 of red pepper, chopped.
  4. Prepare 1 of green pepper, chopped.
  5. You need 1/2 packages of frozen cauliflower, broccoli, carrot mix.
  6. It’s 1/2 cup of soy sauce.
  7. Prepare 4 1/2 tbsp of hoisen sauce.
  8. It’s 3 tsp of chili sauce – more or less depending on your prefrence in the spicey department.
  9. You need 2/3 cup of water.
  10. You need 2 tbsp of cornstarch.
  11. You need 2 tbsp of olive oil, extra virgin.
  12. Prepare 1 of salt, pepper, garlic powder, sweet dried basil-feel free to add what you desire here.

Add the eggplant and chilli and stir-fry for another minute. Stir through the fish sauce and oyster sauce. Mix fish sauce, soy, water and brown sugar; set aside. Another one of my favorites is the Garlic Pepper Tofu, Sweet Chili Lime Tofu, Veggie Tofu Stir-Fry, and any of my Thai noodle dishes.

Thai inspired eggplant stirfry step by step

  1. Im medium saucepan and on medium heat, add a couple tablespoons of evoo.
  2. Add veggies and a little water to pan. Cover and simmer until vegetables are cooked.
  3. While vegetables are cooking, combine hoisen, soy sauce, chili sauce, cornstarch, water and whisk to combine.
  4. When vegetables are cooked through, reduce heat to low and pour sauce over top. Stir to combine. Add seasoning and stir to combine..
  5. Cover and allow the sauce to warm and thicken.
  6. **note** excellent over brown rice or with added beef, pork or chicken. I intentionally left this sauce and veggie recipe simpke so you can experiment and create your own personilized dish..

I generally try to keep the sauces pretty simple.. as I love tofu and eggplant Thai-style. Stir a few times until fragrant. Add all the eggplant back into the skillet. Heat oil in the wok over a high heat and add the eggplant. Now add the garlic and chilli and cook for a further minute before adding the sauce and coating eggplant.