Eggplant & Basil Stir Fry Recipe

Name: Eggplant & Basil Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1/2 cup thinly sliced hot pepper (use sweet peppers if you prefer); 6 garlic cloves; 1 lb purple eggplant; 1 cup basil leaves (1 good-sized bunch, either Thai basil or sweet will work); 2 cups bean sprouts, rinsed; 2 tablespoons soy sauce (use low sodium if desired); 1 tablespoon mirin; 2 tablespoons peanut butter (smooth or crunchy); 8 ounces dried rice vermicelli

Servings: persons

2 tablespoons peanut oil
1/2 cup thinly sliced hot pepper (use sweet peppers if you prefer)
6 garlic cloves
1 lb purple eggplant
1 cup basil leaves (1 good-sized bunch, either Thai basil or sweet will work)
2 cups bean sprouts, rinsed
2 tablespoons soy sauce (use low sodium if desired)
1 tablespoon mirin
2 tablespoons peanut butter (smooth or crunchy)
8 ounces dried rice vermicelli

1
["Bring a pot of salted water to boil. Cook rice noodles 2-4 minutes (or as directed on the package), till tender. Drain, reserving 1/4 Celsius cooking water.", "Slice eggplant in half lengthwise, then quarter each piece lengthwise again. Slice horizontally into 1/2"" planks (they'll be roughly 1/2"" by 1"" pieces). You may peel the eggplant first if you don't like the skin.", "Remove stems and roughly chop basil leaves (so they're bite size--if they are all small, no need to chop).", "In a large wok, heat oil til it smokes. Toss in garlic and peppers and stir fry till fragrant, about 30 seconds. Add eggplant, basil, & bean sprouts and stir fry till tender, about 3 minutes.", "While eggplant cooks, whisk soy sauce, mirin, peanut butter, and reserved pasta water together into a thin sauce.", "Once eggplant is tender, remove wok from flame, toss in noodles and sauce and stir briefly to coat. Serve."]

569

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1/2 cup thinly sliced hot pepper (use sweet peppers if you prefer), 6 garlic cloves, 1 lb purple eggplant, and more.

Yes, Eggplant & Basil Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant & Basil Stir Fry

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