Vegan-Friendly Thai Stir-Fried Eggplant Recipe

Serves: 4 Save

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)

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Directions

Learn how to make this recipe at The Spruce Eats