Name: Pumpkin and eggplant with chilli and Thai basil
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 gram thai eggplants; 450 gram butternut pumpkin; 6 baby eggplants; 4 green onions; 5 centimetre piece fresh ginger; 2 fresh long red chillies; 100 gram snow peas; 2 tablespoon peanut oil; 440 gram hokkien noodles; 1/2 cup loosely packed fresh thai basil leaves; 1/3 cup (120g) char siu sauce; 1/4 cup (80ml) vegetable stock; 1 teaspoon sesame oil

Ingredients

200 gram thai eggplants

450 gram butternut pumpkin

6 baby eggplants

4 green onions

5 centimetre piece fresh ginger

2 fresh long red chillies

100 gram snow peas

2 tablespoon peanut oil

440 gram hokkien noodles

1/2 cup loosely packed fresh thai basil leaves

1/3 cup (120g) char siu sauce

1/4 cup (80ml) vegetable stock

1 teaspoon sesame oil

Method

1.Trim thai eggplants, cut into wedges. Peel and thinly slice pumpkin. Cut baby eggplants in half lengthways, then thinly slice diagonally. Trim onions, then cut into 5cm (2-inch) lengths. Peel ginger; finely slice ginger and the chilli. Trim snow peas.

2.Heat half the peanut oil in wok; stir-fry thai eggplant 2 minutes. Add pumpkin and remaining peanut oil; stir-fry until almost tender. Add baby eggplant, onion and chilli; stir-fry until vegetables are tender.

3.Add ginger, snow peas, noodles, ⅓ cup of the basil, sauce and stock to pan; stir-fry until hot. Season to taste.

4.Drizzle stir-fry with sesame oil; sprinkle with remaining basil to serve.

Thai eggplant, also known as apple eggplant (or makeau prau in Thai), is about the size of a golf ball and is either white or green in colour. The white eggplant is used in curries while the green eggplant, which is more crunchy, is used in salads.
Note

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Ingredients

Method

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