Pad Ma-kuer Lunch Special Recipe
Stir-fried Chinese eggplant, basil, and bell pepper in spicy black bean sauce.
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Ingredients
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Vegetables
Sauce
Other
Method
Preparation
- 1
Prepare the Vegetables
Wash and slice the Chinese eggplant into bite-sized pieces. Deseed and slice the bell pepper into strips. Mince the garlic and set aside.
Cooking
- 2
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3
- 4
Add the Vegetables
Add the sliced Chinese eggplant and bell pepper to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 5
Add the Sauce
Stir in the black bean sauce, soy sauce, and chili paste. Mix well to coat the vegetables evenly in the sauce.
- 6
Finish with Basil
Add the fresh basil leaves to the skillet and stir-fry for an additional 1-2 minutes until the basil wilts slightly.
- 7
Season and Serve
Season the stir-fry with salt and black pepper to taste. Serve hot over rice or noodles.
