Stir-Fried Thai Eggplant
We constantly crave Asian take-out. This is even better! Using fresh ingredients to make it from scratch means less salt, no corn syrup and lots of bold, bright flavor. We love it with the sweet, tender, thin-skinned, Fairy Tale Eggplant.
- 4 tbs peanut or vegetable oil
- 4 cups Footprints Edibles Fairy Tale eggplant cut in 1.5” cubes
- 2 cups thinly sliced Shitake mushrooms
- 1 medium red pepper, thinly sliced
- 1 clove garlic, minced
- 1/2 cup Footprints Edibles Siam Queen basil, loosely packed
- White pepper
- 2 tbs soy sauce
- 2 tbs brown sugar
- 1 tbs fish sauce
- 1 tbs sesame or hot chile oil
- 1 tbs rice wine vinegar
- 1 tbs cornstarch
- 1/4 cup warm water
Whisk together the sauce ingredients in a small bowl. Set aside.
Heat 2 tbs peanut oil in a large skillet over medium-high heat. Add Footprints Edibles Fairy Tale eggplant and cook approximately 5 minutes until softened and golden. The eggplant will look translucent. Remove from skillet.
Reduce heat to medium, add remaining 1 tbs peanut oil to same skillet. Add red pepper and Shitake mushrooms.
Cook 3-5 minutes until softened. Add to reserved, cooked eggplant.
In the empty skillet, heat 1 tbs peanut oil. Add garlic and cook 1 minute until fragrant. Return vegetables to pan and warm through, about 2 minutes.
Re-whisk sauce and add to vegetables. Simmer, stirring occasionally, until liquid is reduced and coats the vegetables.
Add Footprints Edibles Siam Queen basil and stir through. Season to taste with white pepper.
When stir frying you don’t want to crowd the pan. Cooking ingredients in separate batches and combining them at the end keeps your pan hot so your ingredients brown rather than braising in a pool of water.