Thai-Inspired Sweet and Spicy Eggplant Stir-Fry

Ingredients:

• 1 medium eggplant, diced into 1-inch squares
• 1/2 pound broccoli florets
• 1 onion, diced
• 1/2 cup basil leaves (20 or so), shredded
• 4 cloves garlic, crushed
• 1t red pepper flakes (or to taste)
• 1T fish sauce
• 1T white vinegar
• 2T low sodium soy sauce
• 1T brown sugar
• 1T + 1t peanut oil

Directions:

1. Place wok or large skillet over high heat. Add oil and red pepper flakes to wok, and allow to cook for 15 seconds.
2. Add eggplant to wok, and stir-fry for 3 minutes.
3. Add garlic, onion, and broccoli to wok, and stir-fry for another 4 minutes (until broccoli is almost crisp-tender).
4. Add fish sauce, white vinegar, and soy sauce to wok, and coat vegetables in sauce.
5. Then add sugar to wok, and stir-fry for another 1-2 minutes.
6. Remove wok from heat, and mix in the shredded basil.
7. Serve with brown rice (or regular rice..), and enjoy!

Serves three.

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