Eggplant & Basil Stir Fry

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons peanut oil
  • 12
    cup thinly sliced hot pepper (use sweet peppers if you prefer)
  • 1
    lb purple eggplant
  • 1
    cup basil leaves (1 good-sized bunch, either Thai basil or sweet will work)
  • 2
    cups bean sprouts, rinsed
  • 2
    tablespoons soy sauce (use low sodium if desired)
  • 1
    tablespoon mirin
  • 2
    tablespoons peanut butter (smooth or crunchy)
  • 8
    ounces dried rice vermicelli
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DIRECTIONS

  • Bring a pot of salted water to boil. Cook rice noodles 2-4 minutes (or as directed on the package), till tender. Drain, reserving 1/4 Celsius cooking water.
  • Slice eggplant in half lengthwise, then quarter each piece lengthwise again. Slice horizontally into 1/2" planks (they'll be roughly 1/2" by 1" pieces). You may peel the eggplant first if you don't like the skin.
  • Remove stems and roughly chop basil leaves (so they're bite size--if they are all small, no need to chop).
  • In a large wok, heat oil til it smokes. Toss in garlic and peppers and stir fry till fragrant, about 30 seconds. Add eggplant, basil, & bean sprouts and stir fry till tender, about 3 minutes.
  • While eggplant cooks, whisk soy sauce, mirin, peanut butter, and reserved pasta water together into a thin sauce.
  • Once eggplant is tender, remove wok from flame, toss in noodles and sauce and stir briefly to coat. Serve.
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