and sugar.
Cut the eggplant lengthwise into 1 inch strips
nto bite sized pieces, cut eggplant into bite sized pieces, dice
Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!
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.
for about 2 mins. Add eggplant and remaining ingredients. Stir over
ry.
Note: This whole recipe can be cut in half
Combine Spicy Sauce Ingredients.
Cut up chicken to desired size.
Peel eggplant and cut up to desired size.
Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
Stir Fry garlic in wok, about 10 seconds.
Cook chicken.
Add Spicy Sauce into wok and simmer then add cornstarch.
Add eggplant and stir, about 30 seconds.
Serve and Enjoy!
y equal portions of the Thai salad, add the top bun
hose who like it extra spicy, Thai chilli sauce can be added
00b0F.
For the eggplant spread, pierce the eggplant in several places
he ends off the eggplant then cut the eggplant lengthwise.
Spray
Trim off eggplant stems.
Cut eggplant in half lengthwise, cut each
Grilled Eggplant
Slice eggplant into 1/2 inch thick
Pat chicken dry and season with salt and pepper. Heat 2 tsp oil in a large skillet over medium high heat until shimmering. Add chicken pieces skin side down and cook without moving until golden brown, 5-8 minutes.
Using tongs, flip chicken pieces skin side up. Reduce heat to medium low, add broth to skillet, cover, and cook until it reaches an internal temperature of 165\u00b0, 10-16 minutes. Transfer chicken to a plate.
Pour off liquid into 2-cup measuring cup and reserve. Wipe skillet with paper towels. Add remaining teaspoon oil and ...
Slice eggplant lengthwise; brush with oil.
Add garlic and salt and pepper to taste.
Bake in a 400\u00b0 oven for 20 to 25 minutes until soft and lightly charred; let cool.
Cut into bite size pieces.
Heat oil in a skillet.
Add cubed eggplant, chopped pepper, garlic, ginger and pepper.
Cook until eggplant browned (approx. 3-5 minutes).
Mix and add tamari sauce, rice vinegar, brown sugar and sesame oil.
Top and serve with sesame seeds and green onions.
nd corn. Toss with enough Spicy Cashew Dressing to coat and
wash all produce thoroughly;halve eggplant lengthwise and leave all other
Prepare Spicy Seasoning Mix. Store in airtight
ggs to rice.
Grind Thai chile peppers and garlic together