Whew! It has been a busy few months with adjusting to a new position and moving. I’m finally starting to get back in the swing of things AND I’ve been cooking a lot more now that I have my kitchen back. I thought I would share this recipe for Thai eggplant and mushrooms with basil. After a little bit of trial and error, I think I’ve come up with the perfect recipe. The trick to this dish is a hot wok or large pan and to make sure not to overcook your veggies. All they need is a couple minutes. The most time consuming thing should really be prepping your ingredients. The rest comes together pretty quickly.
Thai Eggplant and Mushrooms with Basil
- 2 Large Chinese eggplants, chopped into 1 inch pieces
- 2 Oyster mushrooms, chopped into bit sized pieces
- ½ Green bell pepper, thinly sliced
- ½ Red bell pepper, thinly sliced
- ½ Medium onion, chopped into large pieces
- 2-3 Thai chiles, finely diced
- 3 Garlic cloves, finely diced
- Large handful of Thai basil, roughly chopped
- 4 Tbsp vegetable oil
- Thai basil, cilantro and scallion, for garnish
2 Tbsp fish sauce, I use Tofuna Vegan Fysh Sauce
2 Tbsp soy sauce or tamari
1 Tbsp brown sugar
1/3 Cup water
In a small bowl mix fish sauce, soy sauce/tamari, water and brown sugar; set aside.
On medium-high heat, add 2 tbsp oil to wok or large pan. Add eggplant and fry for 2 minutes or until they begin to brown and turn soft. Remove from wok/pan.
Add oyster mushrooms and fry for 3 minutes until they brown and turn soft. Remove.
Add another tbsp oil to wok/pan. Add onions, and fry for 3-4 minutes, until translucent. Remove..
Heat remaining tbsp of oil. Add garlic and chiles; fry about 30 seconds.
Add sliced peppers and onions; fry for 30 seconds.
Add eggplant and oyster mushrooms back to the wok/pan and combine.
Add sauce, stirring for 3 minutes. Add Thai basil and stir.
Garnish with more Thai basil, cilantro and scallion. Serve with rice.
Welcome to my blog. I document my adventures in travel, DIY projects, and food. Hope you enjoy!