Pad Makua Yao (thai Spicy Eggplant Stir-fry)
Pad Makua Yao, also known as Thai Spicy Eggplant Stir-Fry, is a popular and flavorful dish in Thai cuisine. This vegetarian stir-fry features tender eggplant cooked in a spicy and savory sauce, making it a perfect addition to any Thai meal.
Ingredients
- 2 medium eggplants, cut into wedges
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tsp sugar
- 1/2 cup fresh basil leaves
- Salt to taste
Instructions
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the garlic and red chilies, and stir-fry for 1 minute until fragrant.
- Add the onion, red bell pepper, and eggplant. Stir-fry for 5-6 minutes until the vegetables are tender.
- In a small bowl, mix together the soy sauce, oyster sauce, and sugar. Pour the sauce over the vegetables and stir to combine.
- Add the fresh basil leaves and stir-fry for an additional 1-2 minutes.
- Season with salt to taste.
- Remove from heat and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 8g
Supplies
Wok or large skillet Cutting board Knife Small bowl Wooden spoon or spatula
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed jasmine rice or as a side dish to complement a Thai meal.
Tips & tricks
Tips: Adjust the amount of red chilies to control the level of spiciness in the dish.
Cost
$10