Thai Eggplant Stir-Fry
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Feasting at Home · by Sylvia | Feasting at Home★ 5.0

Thai Eggplant Stir-Fry

NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 56%
CARBS 20G24% OF CAL
7G FIBER3G OTHER10G TOTAL SUGAR
FAT 16G43% OF CAL
11G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai stir-fry of eggplant, vegetables, and chicken in a savory sauce with Thai basil and chilies. Vegan-adaptable by omitting chicken.

mainthaistir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound eggplants, sliced long and thin. Use 2 Chinese or Japanese eggplants or 1 large Globe eggplant.
  • 3- 4 tablespoons coconut oil (or peanut, or other high heat oil)
  • 1 1/2 tablespoons garlic, roughly chopped
  • 1-6 fresh Thai chilis, finely diced (optional, or sub milder chilies like jalapeno, or red chili paste)
  • 1 pound chicken, thinly sliced. Use any protein of choice ( crispy tofu, ground turkey, shrimp, etc)
  • 1/2 cup onion, sliced
  • 1/2 cup bell peppers, bite-sized pieces
  • 1/2 cup pea pods, chopped into 2-3 inch pieces (or sub more bell pepper)
  • 1 cup Thai Basil (or sub regular basil)
  • 1 tablespoon soybean paste (or sub miso paste)
  • 2 1/2 tablespoon oyster sauce or vegan oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar, or honey, maple, coconut sugar
  • 2 teaspoons rice wine vinegar
  • Water as needed: add in gradually with each step to help prevent protein, eggplants, and vegetables from browning too quickly in the pan.
PREP
15M
SODIUM
816MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.