Vegetarian: Thai-Style Stir-Fry

* Exported from MasterCook *

Thai-Style Stir-Fry
Recipe By : RisaG
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp. vegetable oil
4 large scallions (green & white parts) -- chopped 1/2" pieces
1 large eggplant -- peeled & chopped
1 small red or yellow bell pepper -- sliced 1/4" x 1"
3 large cloves garlic -- minced
3 tsp. red chile paste or 4 fresh hot chiles -- minced
3 tbsp. water
1 1/2 tbsp. bean paste or light miso
4 tbsp. soy sauce
1 1/2 tbsp. rice wine vinegar -- to taste
1 1/2 tsp. sugar
3 tbsp. lemon balm and lemon basil -- julienne

Heat the oil in wok or large skillet over medium heat. Saute the scallions for a minute. Add the eggplant and cook for 3 minutes, stirring constantly. Add the bell pepper and garlic and stir for a few minutes more. Cover pan, reduce heat to medium-low, and cook for a few minutes.

Meanwhile, combine the chile paste or chiles with the hot water and stir with a fork until the paste is dissolved. Stir in the bean paste or miso, 3 tbsp. soy sauce, vinegar and sugar. Add this sauce to the pan and toss well to distribute evenly. Cook for a minute, add herbs, stir, and cover for 1 minute. Taste and add salt, soy sauce or vinegar if necessary. Spoon over rice, garnish and serve.

Original from The Herb Companion Cooks, p. 57

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