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A plate of Thai Basil Eggplant Stir Fry served over rice, with chopsticks, ready to eat.

Thai Basil Eggplant Stir Fry (Vegan)

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Thai Basil Eggplant Stir Fry is a quick yet flavorful meal of Chinese eggplant, veggies, and a delicious stir fry sauce. This naturally vegan dish takes only 25 minutes to make.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 101
Author Elizabeth

Ingredients

  • 4 Large Chinese Eggplants quartered lengthwise, and cut into 1.5-inch pieces
  • 3 Large Bell Peppers thinly sliced (I used one each of red, yellow, and green)
  • 8 Ounces Cremini Mushrooms quartered
  • 1 Yellow Onion thinly sliced
  • ½ Cup Pea Pods
  • ½ Cup Packed Thai Basil julienned + more to serve

Sauce

  • ¼ Cup Soy Sauce, Tamari, or Liquid Aminos
  • 6 Cloves Garlic minced
  • ½" Piece Ginger grated
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Rice Vinegar
  • 2 Teaspoons Cornstarch or Arrowroot powder

To serve

  • White Rice
  • Thai Basil
  • Sliced Scallions
  • Sesame Seeds

Instructions

  • Heat a large skillet over medium heat. Add the eggplant, bell pepper, mushrooms, onion, and pea pods. Cover and cook for 10 minutes until the veggies are soft.
  • Meanwhile, in a small bowl, mix together the sauce ingredients.
  • When the vegetables are soft add the sauce and the Thai basil. Cook 3-5 minutes more, allowing the vegetables to absorb the liquid.
  • Serve over rice with a garnish of Thai basil, sliced scallions, and sesame seeds. Enjoy!

Notes

Nutrition information is for the stir fry only. Does not include rice or toppings.

Nutrition

Calories: 101kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.03g | Sodium: 550mg | Potassium: 701mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2788IU | Vitamin C: 115mg | Calcium: 49mg | Iron: 1mg