Butternut Squash And Eggplant With Chili And Thai Basil - cooking recipe

Ingredients

7 oz Thai or Japanese eggplant, trimmed and cut into wedges
1 lb butternut squash, peeled and thinly sliced
6 None baby eggplant, cut in half lengthwise and thinly sliced diagonally.
4 None green onions, trimmed and cut into 3/4-inch lengths
1 piece (2 inches) ginger, peeled and thinly sliced
2 None fresh long red chili peppers, thinly sliced
4 oz snow peas, trimmed
2 tbsp peanut oil
1 lb Chinese egg noodles
1/2 cup loosely packed fresh Thai basil leaves
1/3 cup char siu sauce (Chinese barbecue sauce)
1/4 cup vegetable stock
1 tsp sesame oil

Preparation

Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.