Stir-Fried Tamarind Eggplant Recipe Recipe

Name: Stir-Fried Tamarind Eggplant Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fish sauce; 2 tablespoons soy sauce; 2 tablespoons Shaoxing wine or dry sherry; 1 tablespoon tamarind paste; 2 teaspoons granulated sugar; 1 teaspoon cornstarch; 3 tablespoons vegetable oil; 2 pounds eggplant, trimmed and cut into 1-inch cubes; 1 medium red bell pepper, cored, seeded, and thinly sliced; 2 medium garlic cloves, finely chopped; 1 Thai chile, stemmed and thinly sliced; 1/2 cup fresh Thai basil leaves; Steamed white rice, for serving

Servings: persons

2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon tamarind paste
2 teaspoons granulated sugar
1 teaspoon cornstarch
3 tablespoons vegetable oil
2 pounds eggplant, trimmed and cut into 1-inch cubes
1 medium red bell pepper, cored, seeded, and thinly sliced
2 medium garlic cloves, finely chopped
1 Thai chile, stemmed and thinly sliced
1/2 cup fresh Thai basil leaves
Steamed white rice, for serving

1
Whisk all of the ingredients together in a small bowl until the sugar has dissolved; set aside.
2
Heat a 14-inch flat-bottomed wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
3
Drizzle 1 tablespoon of the oil around the perimeter of the pan and add half of the eggplant.
4
Using a metal spatula, stir-fry until crisp-tender and charred in spots, about 2 minutes.
5
Transfer to a large bowl.
6
Repeat with another tablespoon of the oil and the remaining eggplant.
7
Drizzle the last tablespoon of oil around the perimeter of the pan and add the bell pepper, garlic, and chile.
8
Stir-fry until the peppers are crisp-tender, about 1 minute.
9
Add the reserved eggplant and any accumulated juices and stir to combine.
10
Whisk the reserved sauce to recombine and add it to the pan.
11
Stir-fry until the sauce has thickened, is glossy, and coats the vegetables, about 1 minute.
12
Remove the pan from the heat, add the basil leaves, and toss to combine.
13
Serve immediately with rice.

247

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 2 tablespoons fish sauce, 2 tablespoons soy sauce, 2 tablespoons Shaoxing wine or dry sherry, 1 tablespoon tamarind paste, and more.

Yes, Stir-Fried Tamarind Eggplant Recipe 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.

Stir-Fried Tamarind Eggplant Recipe

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