Thai Basil Eggplant Stirfry

Thai Basil Eggplant Stirfry

Ingredients

4 tablespoons cooking oil

2 cloves garlic, minced

2 medium Chinese or Japanese eggplant (or 1 large Italian eggplant), sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 white onion, sliced

optional for protein: 14 oz firm tofu, pork, chicken

1/2 cup Thai basil leaves, roughly chopped

Sauce: 

2.5 tablespoons maple syrup

3 tablespoons shoyu (soy sauce)

2 tablespoons rice vinegar

1-2 tablespoons sriracha,

1 teaspoon toasted sesame oil

1 pinch coriander

1 pinch cinnamon powder

1/3 cup water

Cornstarch slurry:

2 teaspoons cornstarch

2 tablespoons water

Directions:

1. Prepare the sauce by blending all sauce ingredients together and set aside. 

2. Prepare the cornstarch slurry and set aside.

3. Cut top and bottom ends off eggplant.

4. Slice into 3/4-inch pieces.

5. Heat 2-3 tablespoons cooking oil on medium heat.

6. Add sliced eggplant to the pan and toss to coat in oil. Add a little water, turn the heat to medium low, cover, and let cook. Stir every few minutes. Add a little more oil or water, if needed, to avoid eggplant from sticking to the pan.

7. Remove the eggplant from the stove once it is tender but still holds its shape. Set the eggplant aside on a plate.

8. Add about 1 tablespoon oil to a pan on medium high.

9. Sauté the onion and bell peppers until cooked but still crisp. Set aside.

10. Add the garlic, ginger, and spicy pepper to the pan add the sauce, and stir thoroughly. Add the cornstarch slurry, turn the heat to high and stir until thickened.

11. Return the eggplant, other veggies, and all but a little of the Thai basil that will be used for garnish to the pan and coat all the veggies in the sauce.

12. Plate the dish and top with the remaining fresh basil. Serve with hot rice or noodles. Enjoy!