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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)
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at The Spruce Eats