Thai Chili Basil Eggplant
Serves: 4
  • Sauce:
  • 3 TB oyster sauce
  • 3 TB soy sauce
  • 1 TB fish sauce
  • 1 TB lime juice
  • 1 TB + 1 tsp sugar
  • 1 TB roasted chili paste
  • 4 carrots
  • 4 small thai or japanese eggplants
  • 1 onion
  • 2 handfuls green beans
  • 4 servings tofu prepared for thai
  • 3-4 sprigs basil
  1. Combine (whisk) oyster sauce, soy sauce, fish sauce, lime juice, sugar, and chili paste for sauce. Set aside.
  2. Prepare vegetable by cutting into bite size chunks. Heat pan to medium high. Optional: add a tsp olive oil to pan. Add vegetables and tofu. Stir fry for a couple minutes. Cover and cook for a couple minutes until vegetables the desired tenderness. Add sauce. Cook to combine. Add most of basil. Toss.
  3. Serve with rice and garnished with the remaining basil.
Recipe by NextGoodMeal at