Stir-Fried Eggplant with Basil (Cà Tím Xào Húng Quế)

Watch how to make it here

This is the best way to enjoy eggplant: flash-fried and then coated in an irresistible sauce. The basil is the cherry on top. Enjoy it as a quick weeknight meal.

Notes:

  1. Store leftovers in the fridge for up to 3 days.

Prep Time

5 min

cooking time

10 min

Servings

2

total time

15 min

Difficulty

Ingredients

1
1 Chinese eggplant
2
2 garlic cloves, sliced
3
1 small shallot, finely diced
4
1 tbsp vegan oyster sauce
5
1 tbsp Chinese black vinegar
6
1 tbsp soy sauce
7
1 tsp sugar
8
1 cup basil (Thai or Italian)
9
1 cup vegetable oil

Cooking Instructions

1
1
Prep the garlic and shallots. Cut the eggplant in half lengthwise and then into 1-2 inch bite-sized pieces.
2
2
Combine the vegan oyster sauce, vinegar, soy sauce, and sugar in a bowl.
3
3
Heat up the vegetable oil in a pot. Once heated throughout, fry the eggplant for 2-3 minutes. Remove the eggplant and pat dry any excess oil.
4
4
Wait for the oil to cool down before transferring it to a separate container to reuse in the future. In the same pot, with about 1 tbsp of oil remaining, add the garlic and shallots. Cook for a couple minutes. Add the eggplant, basil, and sauce. Cook for another 1-2 minutes. Serve immediately with rice.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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