Ingredients
2 | tablespoons vegetable oil |
1 | large Chinese eggplant (or 2 Japanese eggplants) |
1 | shallot |
5 | cloves of garlic |
1 | red chili |
fresh basil | |
1 | cup HOUSE OF TSANG® Thai Basil sauce |
Directions
Heat oil in wok. Chop eggplant into bite-sized pieces and place in heated wok.
Peel garlic, then cut shallots, red chili and basil. Add to wok.
Add HOUSE OF TSANG® Thai Basil sauce and cook until sauce bubbles. Garnish with additional basil and serve over warm rice.