In a small bowl combine the broth, soy sauce, fish sauce, garlic, and cornstarch. Add 2tbsp oil, and eggplants. In a very large skillet heat coconut oil over medium-high heat. Whisk 2 tablespoons mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 teaspoon garlic, sugar, and 2 tablespoons water in a medium bowl. This Thai Basil Eggplant is vegan and gluten-free makes a fantastic side dish pairs well with rice or noodles gets done in 30 minutes great way to enjoy eggplant even if you aren’t a fan! oil between batches, cook Preparation. Two important things about this recipe- if possible, do not replace the Japanese eggplant or the Thai basil. oil in a large nonstick skillet over medium heat. Fry for 2 minutes on either side, or until they begin to brown … Working in 2 batches and adding 2 Tbsp. Heat 2 Tbsp. 1: Place a large, heavy based pan over a moderately high heat. Gently stir the partially-cooked eggplant in along with the sugar, the rest of the fish / soy sauce mixture, and about 1/3 to 1/2 cup hot water. Preparation. Heat wok on medium-high heat. Mix fish sauce, soy, water and brown sugar; set aside. Toss the meat with some vegetable oil and cook for 4 minutes, or until lightly coloured.

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