Thai Basil Beef With Eggplant Food

THAI BASIL BEEF WITH EGGPLANT

Steps:

• Chop eggplant into 1/2 inch sticks, place in colander and set aside while you make Thai sauce.
• In small bowl, combine tamari, fish sauce, sugar and lime, mix well then set aside.
• Heat a large dutch over and add olive oil. Once oil is warm gradually add eggplant and fry, making sure to rotate the eggplant sticks so that it browns evenly on all sides, then remove from the oil and place in medium size bowl. You may need to do this in batches as you want to avoid over crowding the pan.
• Once all off the eggplant has been friend, drizzle 1/4 of the Thai sauce over the eggplant and set aside.
• Using the same pan that you cooked the eggplant in, add your onions and peppers and cook until onions are translucent, then add ground beef, garlic and chilli sauce. Continue to cook for another 2 minutes then add your thai sauce, basil and eggplant and continue to cook until basil leaves are limp.
• Serve eggplant over jasmine rice, top with green onions and serve.

THAI BASIL EGGPLANT

Steps:

• Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
• Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
• Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
• Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
• Serve immediately.
• Really good with jasmine rice :O.

THAI BASIL EGGPLANT

Steps:

• Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
• Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.