Thai Basil Eggplant Stir Fry Recipe
vegan | easy
THE PICKY EATER BLOG
In a small bow, mix together the soy sauce, vegan hoisin sauce, corn flour, water, and sweet chili sauce.
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.
Next, remove the cooked eggplant from skillet and heat 1 tablespoon of oil, add the bell pepper and onion and sauté until soft.
Add the garlic and continue to cook for 1-2 minutes. Add the cooked eggplant and stir through.
Pour the sauce into the veggies and cook and stir for a few minutes.
Add fresh basil leaves to the pan.
Serve the eggplant stir fry with rice, noodles, or quinoa!