Eggplant Stir-Fried with Thai Basil Leaves & Salted Soy Beans
This is an easy Thai green long eggplant stir-fry with Thai basil leaves and salted soy beans. The Thai basil leaves and salted soy beans really help make this Thai eggplant stir-fry so delicious and different from the other versions. So good with rice!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons cooking oil
- 1 medium-sized Thai green long eggplant or any kind of eggplant you can find (cut into bite-sized pieces)
- 4 cloves garlic (smashed)
- 180 grams beef (cut into bite-sized pieces)
- 1 tablespoon salted soy beans
- ½ tablespoon sugar
- 100 milliliters water
- 5-7 Thai bird's eye chilies (sliced diagonally)
- 1 cup Thai basil leaves
Instructions
- 1
Heal oil in a pan over medium heat and fry the eggplant for 2-3 minutes. Remove from heat and set aside. This is going to keep the texture and color of the eggplant nice, as opposed to cooking it in the pan the whole time.
- 2
Add garlic and beef to the pan and stir until the beef is almost done.
- 3
Add water and season with salted soy beans and sugar. Adjust the seasoning as needed.
- 4
Place the eggplant back in the pan with chilies and Thai basil leaves and stir for another 2-3 minutes. Remove from heat and serve with rice immediately.