Pad Ma-keur (eggplant Stir-fry) Recipe
Recipe information
Make Pad Ma-keur (eggplant Stir-fry) in just 30m. Eggplant sautéed in black bean sauce with Thai basil, bell peppers, and onions
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Ingredients
General Ingredients
Vegetables
Sauce
Preparation
1. Prepare the Vegetables
Slice the eggplant into bite-sized strips. Cut the bell peppers into thin strips and slice the onions thinly. Set aside.
2. Rinse Thai Basil
Rinse the Thai basil leaves under cold water and pat them dry with a paper towel. Pick the leaves off the stems and set aside.
3. Prepare the Sauce
In a small bowl, mix together black bean sauce with a splash of water to thin it slightly. Optionally, add a pinch of sugar depending on your taste preference.
Cooking
4. Sauté the Eggplant
Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the eggplant slices and stir-fry for 5-7 minutes until they begin to soften and brown. If needed, add a splash of water to help them cook through.
5. Add Onions and Bell Peppers
Add the sliced onions and bell peppers to the pan. Continue to stir-fry for another 3-4 minutes, until the vegetables are slightly softened but still vibrant in color.
6. Add Black Bean Sauce
Pour in the prepared black bean sauce and toss to coat the vegetables evenly. Stir-fry for 2-3 more minutes so the sauce evenly coats the vegetables and everything is heated through.
7. Add Thai Basil
Turn off the heat and immediately toss in the Thai basil leaves. Stir quickly until the basil just wilts from the residual heat.
Serving
8. Serve Hot
Transfer the cooked eggplant stir-fry to a serving plate and serve hot, ideally with steamed jasmine rice or sticky rice.
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