334 Thai Style Sautéed Eggplant, Tomato, and Basil

334 Thai Style Sautéed Eggplant, Tomato, and Basil

334 Thai Style Sautéed Eggplant, Tomato, and Basil

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334 Thai Style Sautéed Eggplant, Tomato, and Basil

INGREDIENTS (2-4 servings)

  • 4 cups of Chinese eggplant, cut into large pieces on a diagonal
  • 1/2 cup of black fungus; soak in water until soft, remove the stems, cut into large chunks, and drain before using
  • 2/3 cup of tomato, cut into bite-sized pieces
  • 1/4 cup of vegetarian meat, diced
  • 1/4 cup of string beans, blanched and drained
  • A few chili peppers, chopped
  • A little bit of ginger, julienned
  • A pinch of fresh basil
  • 2 tsp of sweet rice wine
  • A dash of cooking oil
  • A dash of soy sauce
  • A pinch of salt
  • A pinch of sugar
  • 1/3 cup of water

DIRECTIONS

Step 1
Heat oil in a pan and stir fry the chili peppers, ginger, eggplant, black fungus, tomato, vegetarian meat, and string beans.
Step 2
Next, add the soy sauce, salt, rice wine, salt, water, and basil. Stir fry until the eggplant becomes soft and everything has been heated through, then serve.