Thai Basil Stir-Fry with Eggplant and Tempeh (Soy-Free)

Ingredients

• 1 medium Eggplant
• about 225 g Soy-Free Tempeh
• 1 medium Red Bell Pepper
• 4 cloves Garlic
• 1 cup Thai Basil
• 3 tbsp Coconut Aminos
• 1 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 2 tbsp Vegetable Oil
• 1 tsp Chili Garlic Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the eggplant and soy-free tempeh into bite-sized pieces. Slice the red bell pepper.
2. 2Mince the garlic and chop the Thai basil.
3. 3In a bowl, whisk together the coconut aminos, maple syrup, rice vinegar, and chili garlic sauce.
4. 4Heat the vegetable oil in a large wok or skillet over medium-high heat.
5. 5Add the garlic and stir-fry for 30 seconds, until fragrant.
6. 6Add the eggplant and red bell pepper and stir-fry for 5-7 minutes, until slightly softened.
7. 7Add the soy-free tempeh and stir-fry for 3-5 minutes, until heated through.
8. 8Pour the sauce over the mixture and stir-fry for 1-2 minutes, until the sauce has thickened slightly.
9. 9Stir in the Thai basil and serve immediately with rice.

Substitutions

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