Mixed Vegetable Stir-Fry
Ingredients
- Ingredients
- 1 Eggplant
- 2 Zucchini
- 2 Red onions
- 2 garlic cloves
- 4 Tomatoes
- 2 Red Bell pepper
- 2 Tbsps Peanut oil
- 1 tsp sesame oil
- 2 Tbsps Sesame seeds
- 1 generous pinch Cumin
- ½ bunch Thai basil
- 1 tsp freshly grated ginger
- 2 centimeters Lemongrass
- Light soy sauce
Preparation steps
Rinse eggplant and zucchini, wipe dry, cut into quarters lengthwise and cut into pieces.
Peel and dice the onions.
Peel and finely chop the garlic.
Blanch the tomatoes in hot water, rinse with cold water, peel, quarter, core and dice.
Rinse the peppers, cut in half, wipe dry and cut into large pieces.
Thinly slice the lemon.
Set aside some Thai basil for garnish and chop the rest.
Saute the peppers, zucchini and eggplant in hot peanut oil. Then add the onions, cumin, sesame seeds, ginger, lemon grass and garlic and saute briefly. Pour in the vegetable stock and simmer for 2-3 minutes or until the vegetables are crisp-tender and the liquid is almost completely evaporated. Add the tomatoes and basil and season with soy sauce and sesame oil. Serve garnished with the reserved Thai basil.
