Thai inspired eggplant stirfry Recipe

Name: Thai inspired eggplant stirfry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant-diced; 1/2 medium onion-chopped- I used yellow but u may choose according to prefrence; 1 red pepper, chopped; 1 green pepper, chopped; 1/2 packages frozen cauliflower, broccoli, carrot mix; 1/2 cup soy sauce; 4 1/2 tbsp hoisen sauce; 3 tsp chili sauce - more or less depending on your prefrence in the spicey department; 2/3 cup water; 2 tbsp cornstarch; 2 tbsp olive oil, extra virgin; 1 salt, pepper, garlic powder, sweet dried basil-feel free to add what you desire here

Servings: persons

1 large eggplant-diced
1/2 medium onion-chopped- I used yellow but u may choose according to prefrence
1 red pepper, chopped
1 green pepper, chopped
1/2 packages frozen cauliflower, broccoli, carrot mix
1/2 cup soy sauce
4 1/2 tbsp hoisen sauce
3 tsp chili sauce - more or less depending on your prefrence in the spicey department
2/3 cup water
2 tbsp cornstarch
2 tbsp olive oil, extra virgin
1 salt, pepper, garlic powder, sweet dried basil-feel free to add what you desire here

1
Im medium saucepan and on medium heat, add a couple tablespoons of evoo
2
Add veggies and a little water to pan.
3
Cover and simmer until vegetables are cooked
4
While vegetables are cooking, combine hoisen, soy sauce, chili sauce, cornstarch, water and whisk to combine
5
When vegetables are cooked through, reduce heat to low and pour sauce over top.
6
Stir to combine.
7
Add seasoning and stir to combine.
8
Cover and allow the sauce to warm and thicken
9
**note** excellent over brown rice or with added beef, pork or chicken.
10
I intentionally left this sauce and veggie recipe simpke so you can experiment and create your own personilized dish.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 large eggplant-diced, 1/2 medium onion-chopped- I used yellow but u may choose according to prefrence, 1 red pepper, chopped, 1 green pepper, chopped, and more.

Yes, Thai inspired eggplant stirfry 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.

That's it — enjoy your meal!

Thai inspired eggplant stirfry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions