Thai-Inspired Sweet and Spicy Eggplant Stir-Fry

Ingredients:

  • 1 medium eggplant, diced into 1-inch squares
  • 1/2 pound broccoli florets
  • 1 onion, diced
  • 1/2 cup basil leaves (20 or so), shredded
  • 4 cloves garlic, crushed
  • 1t red pepper flakes (or to taste)
  • 1T fish sauce
  • 1T white vinegar
  • 2T low sodium soy sauce
  • 1T brown sugar
  • 1T + 1t peanut oil

Directions:

  1. Place wok or large skillet over high heat. Add oil and red pepper flakes to wok, and allow to cook for 15 seconds.
  2. Add eggplant to wok, and stir-fry for 3 minutes.
  3. Add garlic, onion, and broccoli to wok, and stir-fry for another 4 minutes (until broccoli is almost crisp-tender).
  4. Add fish sauce, white vinegar, and soy sauce to wok, and coat vegetables in sauce.
  5. Then add sugar to wok, and stir-fry for another 1-2 minutes.
  6. Remove wok from heat, and mix in the shredded basil.
  7. Serve with brown rice (or regular rice..), and enjoy!

Serves three.

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