Lemongrass and Thai Basil Vegetable Stir Fry
By Tested and perfected in the Sur la Table kitchen
Lemongrass and Thai Basil Vegetable Stir Fry
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
4 servings
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
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.
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.