Hey there, fellow food enthusiasts! Today, I’m sharing a recipe that’s a flavor-packed delight – Spicy Thai Basil Eggplant Stir-Fry. Get ready to experience the bold and spicy goodness of Thai cuisine right in your kitchen. This dish is not just about taste; it’s about bringing a kick of excitement to your mealtime. Let’s dive into the world of aromatic herbs and vibrant flavors together!
| Servings | Total |
| 4 | 35mins |
What are Spicy Thai Basil Eggplant Stir-Fry Made of?
Spicy Thai Basil Eggplant Stir-Fry is a spicy dance of flavors, combining the earthiness of eggplant with the zing of Thai basil and chili, chicken. It’s a dish that balances heat, sweetness, and umami, creating a delicious harmony on your plate. Picture tender eggplant slices infused with the fragrance of basil and the bold kick of spicy Thai chilies – a symphony for your taste buds.
What to have with Spicy Thai Basil Eggplant Stir-Fry Recipe?
To achieve a fully satisfying meal, I would highly recommend pairing this delectable stir-fry with steamed jasmine rice or rice noodles. The sheer simplicity of the rice or the lightness of the noodles perfectly complements the robust flavors of the dish, resulting in a harmonious balance that is truly delightful. For an added touch of texture, you can also serve it alongside a refreshing cucumber salad, providing a delightful contrast in terms of crunchiness.
Are Spicy Thai Basil Eggplant Stir-Fry Healthy?
Absolutely! This stir-fry is a healthy choice, packed with nutrient-rich vegetables and minimal oil. Eggplants are a good source of fiber, and Thai basil adds a dose of vitamins and antioxidants. It’s a guilt-free indulgence that doesn’t compromise on taste.
Kitchen Equipment
Before we start creating, let’s ensure you have the right tools:
- Wok or large skillet
- Chef’s knife
- Cutting board
Ingredients
- 2 large Japanese eggplants, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 red chili, finely chopped
- 1 lb (450g) ground chicken or tofu for a vegetarian option
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (or soy sauce for a vegetarian version)
- 1 teaspoon sugar
- 1 cup Thai basil leaves, loosely packed
Directions:
Step 1: Preparing the Eggplant
- Cut the Japanese eggplants into bite-sized pieces, ensuring uniformity for even cooking.
Step 2: Stir-Frying the Eggplant
- In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and chopped red chili, sautéing until fragrant.
- Add the eggplant pieces to the wok, stirring continuously to coat them in the aromatic garlic and chili mixture. Cook until the eggplant becomes tender but retains a slight crunch.
Step 3: Cooking the Protein
- Push the cooked eggplant to one side of the wok and add a tablespoon of vegetable oil. If using ground chicken, add it to the wok, breaking it apart with a spatula, and cook until browned. For a vegetarian version, add tofu and cook until lightly golden.
Step 4: Seasoning the Stir-Fry
- Combine the eggplant with the protein in the wok. Pour in the soy sauce, oyster sauce, fish sauce (or soy sauce for the vegetarian option), and sugar. Stir well to evenly distribute the flavors.
Step 5: Adding Thai Basil
- Toss in the Thai basil leaves, allowing them to wilt into the stir-fry. The aromatic basil will infuse the dish with a burst of freshness and authentic Thai flavor.
Tips
- Adjust the spice level by controlling the quantity of bird’s eye chilies.
- Use Chinese or Japanese eggplants for a creamier texture.
- Experiment with adding other veggies like baby corn or snap peas.
Conclusion
There you have it – a journey to the heart of Thai flavors with our Spicy Thai Basil Eggplant Stir-Fry. Bring the taste of Thailand to your home kitchen and savor every spicy, aromatic bite. If you enjoyed this recipe, share it with your friends and family. Subscribe to my blog for more culinary adventures, and let’s keep the kitchen vibes spicy and delicious!
MORE RECIPES
Best Spicy Thai Basil Eggplant Stir-Fry
Equipment
- Wok or large skillet
- Chef's knife
- Cutting board
Ingredients
- 2 large Japanese eggplants, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 red chili, finely chopped
- 1 lb (450g) ground chicken or tofu for a vegetarian option
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (or soy sauce for a vegetarian version)
- 1 teaspoon sugar
- 1 cup Thai basil leaves, loosely packed
Instructions
- Cut the Japanese eggplants into bite-sized pieces, ensuring uniformity for even cooking.
- In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and chopped red chili, sautéing until fragrant.
- Add the eggplant pieces to the wok, stirring continuously to coat them in the aromatic garlic and chili mixture. Cook until the eggplant becomes tender but retains a slight crunch.
- Push the cooked eggplant to one side of the wok and add tablespoon of vegetable oil. If using ground chicken, add it to the wok, breaking it apart with a spatula, and cooking until browned. For a vegetarian version, add tofu and cook until lightly golden.
- Combine the eggplant with the protein in the wok. Pour in the soy sauce, oyster sauce, fish sauce (or soy sauce for the vegetarian option), and sugar. Stir well to evenly distribute the flavors.
- Toss in the Thai basil leaves, allowing them to wilt into the stir-fry. The aromatic basil will infuse the dish with a burst of freshness and authentic Thai flavor.
FAQs
Q1: Can I make this stir-fry ahead of time? Yes, prepare the ingredients in advance, and stir-fry when you’re ready to enjoy.
Q2: Is Thai basil necessary, or can I use regular basil? While Thai basil adds an authentic flavor, you can use regular basil if unavailable.
Q3: Can I make it less spicy for kids? Certainly, reduce the number of bird’s eye chilies or omit them for a milder version.
Q4: Can I substitute oyster sauce for a vegetarian option? Yes, use vegetarian oyster sauce or soy sauce as a substitute.
Q5: How do I store leftovers? Store in an airtight container in the refrigerator for up to two days.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!