I love stir-frys, they're quick to make, packed full of flavor and make for excellent weeknight meals. Since I'm currently growing eggplant in my garden I decided to mix it up a bit with this Thai inspired stir-fry dish.
- 4 tbsp of mint (chopped)
- 3 tbsp of soy sauce
- 2 fresh red chilies (thinly sliced)
- 1 1" piece of fresh ginger (cut into matchsticks)
- 1 tbsp of fish sauce
- 2 tsp fresh lime juice
- 2 tsp fresh garlic, minced
- 1/2 tsp of sugar
- 5 tbsp vegetable cooking oil
- 1 pound of small eggplants (sliced into rounds)
- 1/2 pound of beef round eye (cut into thin strips)
- Rice noodles
Step 1: Mix 2 tbsp of the mint, soy sauce, 1 chili, half the ginger, fish sauce, lime juice, 1 tsp of the garlic, sugar and 2 tbsp of water in a medium bowl, set it aside.
Step 2: Place a griddle pan on a medium heat and coat each of the eggplant slices with oil, grill each side for 2-3 minutes, working them through in batches. Once done, pour half the set aside dressing over the eggplants and toss to coat.
Step 3: Add the rest of the cooking oil to a wok and on a medium high heat add the remaining chili, ginger, garlic and beef and sear for 3-4 minutes, add the eggplant and mix well.
Step 4: Cook the rice noodles as per the packet instructions, plate them, spooning the stir-fry over them. Drizzle the remaining dressing over the stir-fry and garnish with the remaining mint.
Techniques : cooking
Room : Kitchen