The key to this recipe is speed: the vegetables need little more than a quick toss in wok. To make the vegetarian fish sauce: place all the ingredients in a medium saucepan and simmer for 20-30 minutes, until mixture is reduced by half. And all on a Monday morning. This is my Thai flavor interpretation with the Chinese stir … Mix fish sauce, soy, water and brown sugar; set aside. Remove from wok. Add 2tbsp oil, and eggplants. It has the sweetness that comes from Chinese eggplant. Serve immediately. If you're my middle guy, you're leaving for New Zealand and Australia for a dream semester abroad. Turn off the heat and add the basil stir gently. Add garlic and chiles, and fry until fragrant, about 30 seconds. Truly, there is much rejoicing to do!! And just in time, 'cause this veggie stir fry, chock full of eggplant and peppers all coated in a light but very flavorful, Thai-inspired, garlic-basil sauce, is one of my favorites. Remove from the heat, stir in the basil and scallions and serve immediately. Toss in basil. Remove from wok. You can definitely make this ahead and store covered in the fridge. If you're an Olympics fan (and how can you not be) then how excited are you that it starts in only 3 days?!!! If you've refrigerated the sauce, give it a good whisk to recombine (you can do this anyway even if you didn't make it earlier) and pour into the veggie mixture. Happy Monday! It was fantastic--but you absolutely must use thin Japanese eggplants and not the large Italian ones. And while they require a bit of prep work, they're perfect for busy nights because the actual cooking time is usually pretty minimal. 1 large eggplant cut into medium cubes, unpeeled; 1 red bell pepper, seeded and cut into bite-sized pieces ; ½ cup fresh basil leaves, turn into pieces; 2 scallions, thinly sliced ; The Recipe. 3 medium-sized Chinese eggplants, halved and chopped into 1"-1.5" pieces, 1 large red bell pepper, sliced into thin strips, 1 large green bell pepper, sliced into thin strips, 1 medium onion, chopped into large pieces, a generous handful of fresh Thai basil leaves, roughly chopped, 4 tbsp mild-flavoured oil, like canola or sunflower; NOT olive, 2 tsp corn starch mixed with 4 tbsp cold water. Told you there was a lot to be happy about!! And if you're me, you are once again reveling in the magic of food, because baby, these tastebuds are back in action!!! Parmesan Cheese, Baby Spinach, Water, Onion, Eggs, Bread Crumbs, Carrots, Chicken Broth, Parsley, Ground Beef, Pastina, 2 tablespoons plus 1 teaspoon vegetable oil, divided, 1 large eggplant cut into medium cubes, unpeeled, 1 red bell pepper, seeded and cut into bite-sized pieces, ½ cup fresh basil leaves, turn into pieces. Yummy, wish I had left overs. You may need to add more water as it cooks. Preparation. To make the vegetarian fish sauce: place all the ingredients in a medium saucepan and simmer for 20-30 minutes, until mixture is reduced by half. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. Add sauce to the wok, stirring for 1 minute. Add 1 tbsp oil to wok. Push the veggies to the side, creating an open space in the center of the skillet. I used a good handful and a half of thai basil. Very good much better than take out. https://www.thaicookbook.tv/.../spicy-stir-fried-eggplant/index.php https://www.marionskitchen.com/basil-beef-eggplant-stir-fry Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Really good with jasmine rice :O. The oyster sauce, thin soy sauce, and fish sauce … Loved it! We started by mixing our sauce ingredients, allowing the bright lime zest, savory fish sauce, and spicy pepper flakes to meld together. 4. a bit complicated but good! The fish sauce substitute is a dream to make and have on hand. 1. Add onions, and fry for 3-4 minutes, or until soft and glossy. Used chicken broth instead of water in the sauce and added a good amount of lime juice to it as well which gave it the sweet salty and sour taste we love. Serve immediately over hot rice. Stir gently. 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