Do you like Thai food? I absolutely love it! Tempura, sweetcorn fritters with sweet chilli sauce, hot curries, stir-fried noodles – I don’t know how authentic these dishes may be but, just like Indian restaurants, Thai eateries offer so much veggie goodness, especially if you’re a fan of spicy foods like myself.
So the inspiration for today’s recipe comes from my very favourite Thai dish: I’m not sure on the exact name of the dish given that every Thai restaurant I’ve been to appears to list it with a different name but it’s basically stir fried aubergine with a spicy chilli and garlic sauce and basil leaves. I have a lot of love for aubergine and I’ve been totally in love with this dish since first trying it a couple of years ago.
Unfortunately Thai basil seems to be pretty much impossible to find in major supermarkets in this area so I thought I’d experiment using normal basil leaves. Also, I must admit, to give my basil plant a well-deserved haircut as it has grown a lot while we were away!
This was actually the first time I tried aubergines in a homemade stir-fry as we generally tend to stick to the “usual suspects”: peppers, broccoli, mushrooms, mangetout… But there’s no looking back now, definitely another veg to add to my stir-fry repertoire.
Also, I added some sweet potatoes to get some additional veggie power in there as well as add some thickness and texture and I was so pleased with how it turned out.
We enjoyed this chilli-basil aubergine & sweet potato stir-fry with one of my favourite foods in the whole world, noodles, but if you wish you can also cook the vegetables according to the instructions below and serve them with rice.
Spicy, garlicky and very fresh, this was most definitely another one bowl dinner success and I hope you’ll enjoy it too!
- 200ml cold water
- 3 tbsp dark soy sauce
- 2 tsp corn starch
- 1 tsp ground coriander
- 3 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 large aubergine, cut into 2cm cubes
- 1 green pepper, thinly sliced
- 500g sweet potato, peeled and cut into 2cm cubes
- 1 tsp chilli flakes
- 4 spring onions, chopped
- 2 large handfuls of chopped basil
- 200g dried wholewheat noodles
- In a bowl or measuring jug, whisk together cold water, soy sauce, corn starch and ground coriander. Set aside.
- Heat the oil on high heat in a wok or large frying pan, then add the garlic, the aubergine, the pepper and the sweet potato and stir fry for a few minutes, until the aubergine is starting to go crispy.
- Add the sauce mixture and the chilli flakes, bring to a simmer, turn the heat down to medium and continue cooking until the aubergine and the sweet potato are tender but still firm. This should take approximately 15 minutes. If you find that the vegetables aren’t quite ready but the liquid has evaporated and thickened, add a splash of water and continue cooking until soft.
- While the vegetables are simmering, cook the noodles according to package instructions and drain well.
- Once the vegetables are cooked, check for seasoning and add more soy sauce or a pinch of salt if required. Stir in the chopped spring onions, the basil and the noodles and mix well to glaze the noodles. Serve immediately.
What vegetables do you enjoy the most in stir-fries? Also, I’m curious to know whether you make your sauces from scratch or tend to stick to ready-made?