Vegan Thai Basil Eggplant Stir-Fry

Ingredients

• 1 large Eggplant (cubed)
• 1 large Bell Pepper (sliced)
• 3 cloves Garlic (minced)
• 1 cup Fresh Thai Basil Leaves
• 3 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 2 tbsp Tahini
• 2 tbsp Vegetable Oil
• 4 cups Cooked Rice
• 1/2 tsp Red Pepper Flakes

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

Instructions

1. 1Heat the vegetable oil in a large wok or skillet over medium-high heat.
2. 2Add the eggplant and bell pepper and stir-fry for 5-7 minutes, or until the eggplant is tender.
3. 3Add the garlic and stir-fry for 1 minute more.
4. 4In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and tahini.
5. 5Pour the sauce over the eggplant and bell pepper. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
6. 6Stir in the fresh Thai basil leaves and red pepper flakes (if using).
7. 7Serve hot over cooked rice.

Substitutions

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