Thai Basil Eggplant

runningonrealfood.com

Sabrina Garza-Hickam

subheading: For the Sauce:

3 tbsp tamari or soy sauce (45 mL)

1 tbsp dark soy sauce (or soy sauce/tamari, 15 mL)

3 tbsp vegetarian oyster sauce (54 g)

1 tbsp rice vinegar (15 mL)

1 tbsp maple syrup or coconut sugar (20 g)

¼ cup cold water (60 mL)

2 tsp cornstarch

subheading: For the Stir Fry:

2 tbsp neutral oil, like avocado or grape seed (30 mL)

2 Japanese eggplants, halved lengthwise, then cut into ¾-inch pieces (about 6 cups/420 g)

1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)

1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)

1 onion, thinly sliced (approx. 155 g/1.5 cups)

4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)

1-inch ginger, peeled then grated (1 tbsp/20g)

1 to 2 red Thai chili (seeds removed, if desired), thinly sliced

1 bunch Thai basil, torn (15 g, about 1 cup torn)

subheading: For Serving:

fresh Jasmin or Basmati rice

more Thai basil

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