Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
2 tablespoonsfish sauce
1 tablespoonfresh lime juice
1 tablespoonspicy-sweet chili jam
Thai, nam prik pao
1 tablespoonpalm sugar
grated, packed
3 tablespoonswok oil
or peanut oil
3garlic cloves
minced
4green onions
sliced on the bias into 2-inch pieces
2Thai chiles
depending on desired spice level, stemmed and thinly sliced
2 tablespoonslemongrass
thinly sliced
1Thai eggplant
medium, or Japanese, cut into 1-inch pieces
1red bell pepper
cut into 1-inch pieces
1 cupbok choy
cut into 1-inch pieces
1 cupgreen beans
ends trimmed and beans cut into 2-inch lengths
½ cupThai basil leaves
torn
lime wedges
for serving
jasmine rice
steamed, for serving
Instructions
Step 1
To prepare the sauce: To a small bowl, combine the fish sauce, lime juice, chili jam, and palm sugar and stir until the sugar is dissolved. Set aside.
Step 2
To prepare the stir fry: To a large skillet or wok, add the oil and heat over medium-high heat until shimmering. Add the garlic, chiles, green onions and lemongrass and stir-fry until fragrant, about 30 seconds. Add the eggplant and stir-fry until just tender, 3 minutes. Add the bell peppers, bok choy and green beans and stir-fry until the beans are bright green and tender-crisp, about 2 minutes.
Step 3
Pour the sauce over the vegetable mixture and toss to combine; stir-fry until sauce is reduced and eggplant is lightly caramelized, 3 to 4 minutes.
Step 4
To serve: Remove from heat and add basil, tossing until well combined. Transfer to a serving platter and serve with lime wedges and steamed rice.
View on surlatable.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
