Pad Ma-keur (eggplant Stir-fry) Recipe
Eggplant sautéed in black bean sauce with Thai basil, bell peppers, and onions
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Ingredients
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General Ingredients
Vegetables
Sauce
Method
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
- 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.
