Monthly Archives: January 2013

Thai Basil Eggplant

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My girlfriend, Rebecca, makes an amazing Thai Chicken dish that I would love to devour but can’t….. so here is my vegged up version…. Very tasty….and so colorful.

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Combine to create a slurry mixture and set aside.

  • 1 Can Lite Coconut Milk
  • 1 tsp Better Than Bouillon Mock Chicken or Vegetable Paste
  • 2 Tb fresh Lime Juice
  • 2 Tb Braggs Liquid Aminos
  • 2 tsp Brown Sugar
  • 2 tsp Arrowroot or Cornstarch

Stir-fry the following in 2 Tb Coconut Oil till eggplant is cooked through.

  • 2 Japanese Eggplants
  • 1 1/2 C. Green Beans, blanched
  • 1 Red Bell Pepper, seeded and cut into strips
  • 1 Tb jarred minced Garlic

Stir in slurry mixture and cook 2 minutes

Stir in 1/2 Cup sliced basil leaves and 1 thinly sliced jalapeƱo.

Serve over rice and topped with dry roasted peanuts. I used a sweet black rice… yum.

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