Spicy Thai Basil Eggplant Stir-Fry Recipe
Spicy Thai Basil Eggplant Stir-Fry Recipe
Unleash the vibrant flavors of Thailand with this Spicy Thai Basil Eggplant Stir-Fry, a fiery and aromatic dish that promises to excite your palate. Perfect for serving two, this recipe artfully balances the smoky sweetness of eggplant with the bold spiciness of chili and the fragrant freshness of Thai basil. Whether you're looking for a quick weeknight dinner or a flavorful vegan feast, this stir-fry is sure to impress. Let's cook up a storm with this simple yet delicious recipe.
Ingredients
- 2 medium eggplants, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai chilies, finely sliced (adjust according to heat preference)
- 1 red bell pepper, sliced into thin strips
- 1/2 cup firm tofu, cubed (optional, for added protein)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color and sweetness)
- 1 tablespoon vegan oyster sauce (made from mushrooms)
- 1 teaspoon sugar
- 1/2 cup Thai basil leaves
- Salt to taste
- Water, as needed (to prevent sticking and adjust sauce consistency)
Instructions
Preparing the Ingredients
- Prep your veggies: Cut the eggplants into bite-sized pieces, mince the garlic, slice the chilies and bell pepper, and cube the tofu if using.
- Soak the eggplant pieces in salted water for about 10 minutes to remove bitterness, then drain and pat dry.
Cooking the Stir-Fry
- Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and Thai chilies, stirring until aromatic, about 30 seconds.
- Add the eggplant pieces to the pan, stirring frequently until they start to soften and brown, about 5-7 minutes. If the eggplant absorbs all the oil, add a little water to help it cook without sticking.
- Incorporate the sliced bell pepper and cubed tofu, cooking for an additional 2-3 minutes until the peppers are just tender but still crisp.
- Stir in the soy sauce, dark soy sauce, vegan oyster sauce, and sugar, ensuring all the ingredients are well coated and the sauce is evenly distributed.
- Add the Thai basil leaves, stirring until they wilt and release their fragrance, about 1 minute. Season with salt to taste and adjust the sauce consistency with a little water if needed.
Serving
- Serve the Spicy Thai Basil Eggplant Stir-Fry hot, accompanied by steamed jasmine rice or your choice of grain.
- Garnish with additional Thai basil leaves or a sprinkle of sliced red chili for an extra kick.
Tips
- For a non-vegan version, you can add shrimp or chicken instead of tofu. Adjust the cooking time accordingly.
- To serve one or four people, simply halve or double the ingredients. The cooking process remains the same.
Nutritional Information (estimated per serving)
- Calories: 320
- Protein: 8g
- Fiber: 6g
- Fat: 18g
Q&A
Q: Can I substitute regular basil for Thai basil in this recipe? A: Thai basil is preferred for its unique anise-like flavor, but if unavailable, you can use regular basil with a slight compromise on authenticity.
Q: How can I make this dish less spicy? A: Reduce or omit the Thai chilies and adjust the amount of chili sauce to suit your heat tolerance.
Q: Is there a gluten-free option for this stir-fry? A: Yes, ensure that your soy sauce and other sauces are certified gluten-free to make this dish suitable for gluten-sensitive diets.
Summary
This Spicy Thai Basil Eggplant Stir-Fry is a celebration of Thai flavors, combining the tender sweetness of eggplant with the heat of chilies and the aromatic punch of Thai basil. It's a versatile recipe that can be easily adapted to fit your dietary preferences and spice tolerance. Whether served as a quick dinner for two or scaled up for a larger gathering, it promises a delicious and satisfying meal. Enjoy the burst of flavors in every bite!
