EGGPLANT & BASIL STIR FRY

Eggplant & Basil Stir Fry image

Provided by velorutionista

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons peanut oil
1/2 cup thinly sliced hot pepper (use sweet peppers if you prefer)
6 garlic cloves
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

Steps:

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.

Nutrition Facts : Calories 255.5, Fat 7.7, SaturatedFat 1.4, Sodium 449.3, Carbohydrate 42.2, Fiber 5, Sugar 4.5, Protein 5.9