This is among my favourite stir-fry’s. It is delicious and laced with fresh earthy aromatic flavours. The combination of the fresh basil leaves and fresh coriander leaves blends perfectly with fresh garlic and soy sauce thus creating a harmonious symphony of flavours.
- 1 Tbsp (15ml) freshly ground garlic
- A good glug of cooking oil1 large Brinjal – cubed into small pieces
- A hand full of green beans sliced into pieces
- 1 small red pepper deseeded and chopped into square pieces
- ⅓ Cup of roasted cashew nuts
- 2-3 red chillies finely sliced
- Half a cup fresh basil leaves
- Half a cup fresh coriander leaves with the stalk
- Soy sauce for serving
- Stir-fry Sauce (mix the following ingredients together)
- ¾ Cup (180ml) soy sauce
- ½ Cup (125ml) water
- 1 tsp (5ml) black bean sauce
- 1 Tbsp (15ml) rice vinegar
Let’s Cook
Heat the oil in a pan or pot.
Toss in the brinjal and cook until they brown and start to soften. Toss or stir the brinjal from time to time.
When they are 80% cooked, throw in the garlic – cook it out for a few seconds.
Toss in the green beans and red pepper. Stir-fry for a minute or two.
Add the cashew nuts and continue to stir-fry for another minute.
Pour in the sauce and cook for another minute or two or until the vegetables are soft but still have a crunch.
Throw in the fresh basil and coriander leaves. Stir-fry until the leaves start to wilt.
Add the sliced red chilli
Turn off the heat.
Serve with white rice or any rice or pasta that you prefer.
Note: for protein, you may add 150g of fried tofu.