Basil Eggplant Stir Fry
A vibrant stir-fry featuring tender eggplant in a spicy, aromatic sauce with Thai basil. This quick vegan lunch packs a flavor punch that's both satisfying and light.
Ingredients
- 1 lb Chinese or Japanese eggplant, cut into chunks
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves
- 4 garlic cloves, minced
- 2-4 Thai bird's eye chilies, sliced
- 2 tbsp vegetable oil
- 2 tbsp gluten-free tamari or soy sauce
- 2 tsp coconut sugar
- 1 lime, juiced
- 4 green onions, sliced
- 2 cups jasmine rice (for serving), cooked
Instructions
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1
Prepare 2 cups cooked jasmine rice (for serving) according to package instructions.
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2
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
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3
Add 4 minced garlic cloves and 2-4 sliced Thai bird's eye chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
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4
Add 1 lb cut into chunks Chinese or Japanese eggplant and stir-fry for 5-6 minutes until it starts to soften and brown. If the pan seems dry, add a tablespoon of water to help the eggplant steam a bit.
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5
Add 1 sliced red bell pepper and continue stir-frying for 2-3 minutes until vegetables are tender-crisp.
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6
In a small bowl, mix 2 tbsp gluten-free tamari or soy sauce, 2 tsp coconut sugar, and 1 juiced lime.
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7
Pour the sauce over the vegetables and toss to coat evenly.
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8
Add 1 cup Thai basil leaves and most of the 4 sliced green onions, saving some for garnish. Stir until basil wilts, about 30 seconds.
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9
Remove from heat and serve immediately over cooked jasmine rice. Garnish with the reserved green onions and Thai basil leaves.