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Vegan-Friendly Thai Stir-Fried Eggplant Recipe
Ingredients (16)
- For the Sauce:
- 1 tablespoon fish sauce (or 1 1/2 tablespoons soy sauce if vegetarian or vegan)
- 2 tablespoons oyster sauce (or vegetarian oyster sauce, or Lee Kum Kee brand vegetarian stir-fry sauce)
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- For the Eggplant:
- 2 to 3 tablespoon oil (for stir-frying)
- 1/2 onion (purple onions work well for this recipe)
- 6 cloves garlic (minced, divided)
- 1 to 3 red chilies (depending on how spicy you want it)
- 1 Chinese Japanese eggplants (large, with dark purple skin, or 2 thinner, with light purple skin)
- 1/4 cup water (for stir-frying)
- 2 tablespoon soy sauce
- 1/2 cup fresh basil (divided)
- Optional: 1/4 cup peanuts (or cashews, dry-roasted, chopped)
Directions
Learn how to make this recipe at The Spruce Eats