Ingredients
- 2 cloves garlic minced
- 1 inch ginger peeled & minced
- 1/2 cup coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons olive oil extra virgin
- 1 whole red bell pepper cut into 1/4 inch strips
- 1 whole Japanese eggplant sliced and cut into 1/4 inch strips
- 1/2 cup bamboo shoots cut into 1/4 inch strips
- 1/4 cup fresh cilantro chiffonade
- 1/4 cup fresh basil leaves chiffonade
Servings:
Units:
Instructions
- Prepare your mise en place.
- In a small bowl, whisk together garlic, ginger, coconut milk and soy sauce. Set aside.
- Heat oil in a large skillet or wok, over medium high heat.
- Add red bell pepper, eggplant and bamboo shoots to the skillet. Sauté vegetables, stirring occasionally for 5-10 minutes until golden brown.
- Pour coconut milk mixture over vegetables. Continue to cook for 5-10 minutes or until vegetables are soft and the sauce thickens.
- Remove from heat. Serve alone, with brown rice or rice noodles.
- Garnish with cilantro and basil. Enjoy!
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