Thai Basil Eggplant Stir-Fry
Thai Basil Eggplant stir-fry is a quick and simple vegetarian dish. It brings about a mouthwatering savouriness and a hint of spiciness for authentic Thai flavours.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 green brinjal
- 0.5 tbsp salt
- 1050 ml water
- 0.125 cup oil
- 4 garlic clove(s)
- 6 shiitake mushroom(s)
- 1 tbsp Thai soybean paste
- 1 tbsp vegetarian oyster sauce
- 1 tsp sugar
- 2 cups thai basil leaf
- 1 fresh chilli (red)
Instructions
- 1
Cut the brinjal into 1-inch pieces, then cut lengthwise into 4 pieces.
- 2
Soak them in salt water for at least 30 minutes. Drain and rinse with water. Pat dry and set aside.
- 3
Preheat the wok over medium heat. Add oil into the wok.
- 4
Sauté chopped garlic over medium heat until fragrant.
- 5
Once the garlic starts to turn slightly golden brown, add in the brinjal to stir-fry until the skin of the brinjal is slightly scalded. Cover the wok with a lid for 30 seconds.
- 6
Remove the lid and toss the dish. Stir-fry again before placing the lid back. Cook for another 30 seconds.
- 7
Add sliced shiitake mushroom followed by soybean paste, mushroom sauce, sugar and water. Mix well.
- 8
Lastly, add in the sliced chilli and Thai basil leaves. Stir-fry for 10 seconds and then transfer to a serving dish. Enjoy!