Thai Basil Eggplant Stir Fry (Vegan)
Thai Basil Eggplant Stir Fry is a quick yet flavorful meal of Chinese eggplant, veggies, and a delicious stir fry sauce. This naturally vegan dish takes only 25 minutes to make.
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
10
minutes
Cook:
15
minutes
TOtal:
25
minutes
Ingredients
- 4 Large Chinese Eggplants, quartered lengthwise, and cut into 1.5-inch pieces
- 3 Large Bell Peppers, thinly sliced (I used one each of red, yellow, and green)
- 8 Ounces Cremini Mushrooms, quartered
- 1 Yellow Onion, thinly sliced
- 1/2 Cup Pea Pods
- 1/2 Cup Packed Thai Basil, julienned + more to serve
Sauce
- 1/4 Cup Soy Sauce, Tamari, or Liquid Aminos
- 6 Cloves Garlic, minced
- 1/2" Piece Ginger, grated
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Rice Vinegar
- 2 Teaspoons Cornstarch or Arrowroot powder
To serve
- White Rice
- Thai Basil
- Sliced Scallions
- Sesame Seeds
Instructions
- Heat a large skillet over medium heat. Add the eggplant, bell pepper, mushrooms, onion, and pea pods. Cover and cook for 10 minutes until the veggies are soft.
- Meanwhile, in a small bowl, mix together the sauce ingredients.
- When the vegetables are soft add the sauce and the Thai basil. Cook 3-5 minutes more, allowing the vegetables to absorb the liquid.
- Serve over rice with a garnish of Thai basil, sliced scallions, and sesame seeds. Enjoy!
