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.
and sugar.
Cut the eggplant lengthwise into 1 inch strips
for about 2 mins. Add eggplant and remaining ingredients. Stir over
00b0F.
For the eggplant spread, pierce the eggplant in several places
he ends off the eggplant then cut the eggplant lengthwise.
Spray
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.
wash all produce thoroughly;halve eggplant lengthwise and leave all other
nto bite sized pieces, cut eggplant into bite sized pieces, dice
or 3 minutes.
Add eggplant and cook for a further
Since this Thai-influenced recipe calls for lager, a Thai lager would be
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.
Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
Simmer until the eggplant is tender.
Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.
Peel eggplant if desired (I don't).
Set aside.
Combine 'pad Thai sauce' ingredients together in a
In a covered soup pot, saute the onions in the oil for about 5 minutes.
Stir in the eggplant, sweet potatoes, and curry paste.
Add the pineapple juice, water, and salt.
Bring to a boil, and then reduce the heat and simmer for 5 minutes.
Add the cauliflower and green beans and cook for another 5 minutes.
Stir in the peppers, tomatoes, lime or lemon juice, and cilantro or basil.
Simmer until the vegetables are tender, about 10 minutes.
Serve on rice with a few fresh herb sprigs and, of desired, some chopped peanuts.
0 degrees F. Sprinkle the eggplant generously with salt and let
urry sauce slightly.
Mix eggplant, long beans, onion, bok choy
Heat oil and saute eggplant for 5 mins. Add tomatoes and saute for 2 mins. Remove from pan and drain on paper towels. Add coconut milk then add curry paste and simmer for 6 mins. Add kaffir lime leaf and fish and simmer over low heat for 5 mins. Return eggplant and tomatoes to pan, add cilantro and heat through. Season and add lime juice, to taste.
Heat oil in large skillet on medium-high heat. Cook eggplant, stirring, until lightly browned. Add curry paste; cook, stirring, until fragrant. Stir in coconut milk and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins.
Add shrimp, fish sauce, lime juice and sugar to pan; simmer, stirring, until shrimp are cooked. Remove from heat. Stir in herbs and ginger.