Eggplant Stir-Fried with Thai Basil Leaves & Salted Soy Beans Recipe
This is an easy Thai green long eggplant stir-fry with Thai basil leaves and salted soy beans. The Thai basil leaves and salted soy beans really help make this Thai eggplant stir-fry so delicious and different from the other versions. So good with rice!
Servings: 3 servings
Ingredients
- 2 tablespoons cooking oil
- 1 medium-sized Thai green long eggplant or any kind of eggplant you can find cut into bite-sized pieces
- 4 cloves garlic smashed
- 180 grams beef cut into bite-sized pieces
- 1 tablespoon salted soy beans
- ½ tablespoon sugar
- 100 milliliters water
- 5-7 Thai bird's eye chilies sliced diagonally
- 1 cup Thai basil leaves
Instructions
- Heal oil in a pan over medium heat and fry the eggplant for 2-3 minutes. Remove from heat and set aside. This is going to keep the texture and color of the eggplant nice, as opposed to cooking it in the pan the whole time.
- Add garlic and beef to the pan and stir until the beef is almost done.
- Add water and season with salted soy beans and sugar. Adjust the seasoning as needed.
- Place the eggplant back in the pan with chilies and Thai basil leaves and stir for another 2-3 minutes. Remove from heat and serve with rice immediately.