Thai Stir-fry with Cherry Tomatoes, Eggplant, Garlic and Thai Basil – By Sylvia’s Kitchen

Image Credit: (c) Sylvia's Kitchen, https://www.sylviaskitchen.com.au

This week’s recipe is courtesy of Sylvia Devlin from Sylvia’s Kitchen.  Be sure to check out her cooking blog for some inspiration of what to cook with fabulous Tasmanian, local, seasonal produce.

 

With the Tasmanian Garlic and Tomato Festival coming up on the 17th March, 2019, we thought it was apt to share a recipe that Sylvia demonstrated at the Festival in 2016

 

Sylvia Says: “This is a deliciously different Thai stir-fry dish using seasonally available cherry tomatoes, garlic, eggplant and fragrant Thai basil from Thirlstane Gardens. I just love cooking this dish when we entertain Thai-style. It is quick and easy and can accompany a Thai barbeque which I teach in one of my Thai Cooking Classes. Enjoy this exotic, seasonal and healthy flavour combination. A cold Thai beer such as Singha which is available locally or a chilled Sauvignon Blanc, medium-sweet Riesling, Gewurztraminer or Rosé would be a great accompaniment to this dish.”

 

INGREDIENTS

200-250g eggplant cut into 1cm thick slices then each slice into quarters
200g whole cherry tomatoes or medium tomatoes cut in quarters
1-1 ½ teaspoons finely chopped garlic
1-1 ½ teaspoons finely chopped ginger
1-2 small red chilli, seeds removed and finely chopped (about ¼ teaspoon)
Sunflower oil
1 ½ Tablespoons fish sauce (use light soy sauce as alternative)
3-4 teaspoons grated palm sugar OR 2 teaspoons raw caster sugar
1 ½ Tablespoons water
Handful of Thai basil leaves torn and extra whole sprigs or leaves for garnish

 

METHOD

  • In a small bowl mix together the fish sauce, sugar and water. Set aside.
  • Heat oil in a wok. Add the eggplant. Stir-fry to cook and colour light brown.
  • Remove and set aside.
  • Heat about a tablespoon of oil in the wok. Add the garlic, ginger and chilli. Quickly stir-fry.
  • Allow to cook to golden brown.
  • Add the tomatoes. Stir-fry and cook.
  • Return the cooked eggplant to the wok. Stir-fry.
  • Add the fish sauce mixture. Stir-fry and cook.
  • Add the Thai basil leaves. Stir-fry and cook. Let the sauce bubble until it reduces a little.
  • Place in a serving bowl and garnish with extra Thai basil sprigs or leaves.
  • Serve this delicious stir-fry as a main dish or vegetable side dish with steamed Jasmine rice.

 

Ingredients available from the following stallholders at Harvest Launceston Community Farmers’ Market:

Tamar Valley Hydropnics,

Tasmanian Natural Garlic and Tomatoes

Old School Farm

Thirlstane Gardens

Plants Direct

Laos Fresh Farm

Steve’s Vegies

Seven Springs