Serves
4 servings
Ingredients
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon Thai spicy-sweet chili jam (nam prik pao)
1 tablespoon grated palm sugar, packed
3 tablespoons wok oil or peanut oil
3 garlic cloves, minced
4 green onions, sliced on the bias into 2-inch pieces
2 Thai chiles, depending on desired spice level, stemmed and thinly sliced
2 tablespoons lemongrass, thinly sliced
1 medium Thai or Japanese eggplant, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 cup bok choy, cut into 1-inch pieces
1 cup green beans, ends trimmed and beans cut into 2-inch lengths
1/2 cup Thai basil leaves, torn
Lime wedges, for serving
Steamed jasmine rice, for serving
Procedure
To prepare the sauce: To a small bowl, combine the fish sauce, lime juice, chili jam, and palm sugar and stir until the sugar is dissolved. Set aside.
To prepare the stir fry: To a large skillet or wok, add the oil and heat over medium-high heat until shimmering. Add the garlic, chiles, green onions and lemongrass and stir-fry until fragrant, about 30 seconds. Add the eggplant and stir-fry until just tender, 3 minutes. Add the bell peppers, bok choy and green beans and stir-fry until the beans are bright green and tender-crisp, about 2 minutes.
Pour the sauce over the vegetable mixture and toss to combine; stir-fry until sauce is reduced and eggplant is lightly caramelized, 3 to 4 minutes.
To serve: Remove from heat and add basil, tossing until well combined. Transfer to a serving platter and serve with lime wedges and steamed rice.
