Taiwanese Eggplant with Basil (Keto)

Ingredients

• 2 medium Eggplant
• 4 cloves Garlic
• 1/2 cup Thai Basil
• 2 tbsp Soy Sauce (Low Sodium)
• 1 tbsp Rice Wine (Shaoxing)
• 1 tsp Swerve (or other Keto Sweetener)
• 1/4 tsp Xanthan Gum
• 2 tbsp Avocado Oil

Instructions

1. 1Prepare the ingredients: Cut the 2 medium eggplants into 1-inch pieces. Mince the 4 cloves of garlic.
2. 2Heat the 2 tbsp of avocado oil in a wok or large skillet over medium-high heat (approximately 375°F or 190°C).
3. 3Add the 2 medium eggplant pieces to the hot wok and stir-fry for 5-7 minutes, until they are softened and have slightly browned edges.
4. 4Add the minced 4 cloves of garlic to the wok and sauté for about 30 seconds until fragrant, being careful not to burn it.
5. 5Pour in the 2 tbsp of low sodium soy sauce, 1 tbsp of Shaoxing rice wine, and 1 tsp of Swerve (or other keto sweetener). Stir everything together and cook for 1 minute.
6. 6In a small bowl, whisk the 1/4 tsp of xanthan gum with 1 tbsp of water until smooth to create a slurry. Pour this slurry into the wok and stir continuously until the sauce thickens, which should take about 1-2 minutes.
7. 7Remove the wok from the heat. Stir in the 1/2 cup of Thai basil leaves until they are just wilted. Serve immediately.

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