Thai Stir Fry
Category: Eggplant
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Serves/Makes: 4
Ready in: < 30 minutes
- 3 tablespoons peanut oil
- 1 large leeks, rinsed & diced
- 1 small red bell pepper, seeded, cut into strips
- 3 cloves garlic, minced
- 1/4 pound mushrooms, thinly sliced
- 3 teaspoons red chile paste
- 3 tablespoons hot water
- 1 1/2 tablespoon yellow bean paste
- 4 tablespoons soy sauce
- 1 1/2 tablespoon rice wine vinegar
- 1 1/2 teaspoon sugar
- salt
- 3 tablespoons coarsely chopped fresh cilantro
- cilantro sprigs for garnish
- rice or noodles
Heat the oil in a large skillet or wok over medium heat and saute leeks for a minute. Add the eggplant and cook for 3 minutes, stirring well. Add the bell pepper and garlic and stir for a few minutes more. Add the mushrooms, stir, and saute for about 2 minutes. Cover the pan, reduce the heat to medium low, and let cook for a few minutes. Meanwhile, combine the red chile paste or chiles with the hot water and stir with a fork until the paste is dissolved. Stir in the bean paste, 3 tablespoons soy sauce, vinegar, and sugar. Add this sauce to the pan and toss well to distribute evenly. Cover for a minute or two, then add the cilantro, stir, and cover for 1 minute more. Taste and add salt, soy sauce, or vinegar to taste if necessary. Serve over rice or noodles.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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