Thai Eggplant Stir-Fry

Thai Eggplant Stir-Fry is a vibrant and flavorful vegan dish that showcases tender eggplant and crisp vegetables, all tossed in a savory sauce. It's a quick and satisfying meal, perfect for a weeknight dinner.

Ingredients

• Thai eggplant - 200 grams, chopped
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green beans - 100 grams, trimmed
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 2 tablespoons
• Oyster sauce (vegan) - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Fresh basil leaves - 1/2 cup, torn
• Lime - 1, cut into wedges
• Cooked jasmine rice - 200 grams, for serving

Steps

1. Heat the vegetable oil in a large pan or wok over medium-high heat.
2. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
3. Add the chopped Thai eggplant and stir-fry for 5 minutes until slightly softened.
4. Incorporate the sliced red bell pepper, julienned carrot, and green beans, and stir-fry for another 5 minutes until the vegetables are tender-crisp.
5. Pour in the soy sauce and vegan oyster sauce, stirring well to combine all ingredients.
6. Add the torn basil leaves and cook for an additional 1-2 minutes until the basil is wilted.
7. Remove from heat and serve over jasmine rice with lime wedges on the side.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and bell peppers.
• High in fiber, which aids digestion.

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