Thai Basil Eggplant Stir Fry Recipe

vegan | easy 

THE PICKY EATER BLOG

MIX SAUCE

1

In a small bow, mix together the soy sauce, vegan hoisin sauce, corn flour, water, and sweet chili sauce. 

COOK EGGPLANT

2

Heat 2 tablespoons of oil in a large skillet, sauté the sliced eggplant. Add a little water to help the eggplant to cook through. Cook until just tender. 

BELL PEPPER

3

Next, remove the cooked eggplant from skillet and heat 1 tablespoon of oil, add the bell pepper and onion and sauté until soft.

ADD GARLIC

4

Add the garlic and continue to cook for 1-2 minutes. Add the cooked eggplant and stir through.

ADD SAUCE

5

Pour the sauce into the veggies and cook and stir for a few minutes. 

FRESH BASIL

6

Add fresh basil leaves to the pan. 

SERVE

8

Serve the eggplant stir fry with rice, noodles, or quinoa!