Eggplant Tofu Bokchoy in Thai Basil & Garlic Sauce

By Shami Shah

Here is a healthy and quick recipe to make and can easily satisfy the vegan in your home.

Ingredients

· 5 – 6 Flakes of Garlic minutely chopped

· 2 Thai green Chilies minutely chopped

· 5 – 6 Kaffir Lime Leaves

· 2 to 3 Sprigs of Thai Basil chopped

· 1 Chinese Eggplant cut into medium cubes

· 1 small bundle of Baby Bok choy washed and opened into leaves

· I small Zucchini cut into medium cubes

· ½ Green Bell Pepper cut into medium cubes

· ½ Red Bell Pepper cut into medium cubes

· 6 to 8 small florets of Broccoli

· 100 gms Tofu cut into cubes

· 75 gms of dried Shitake Mushrooms soaked in 1 cup water for 30 mins

· ½ tsp of Soy sauce mixed with ½ tsp corn starch and 2 tbsp. water

· 2 tbsps oil for cooking and Salt to taste

Method

· Take a large pan and put in the oil for cooking.

· When it is warm put in the chopped garlic, chopped Thai green chilies, Kaffir lime leaves & chopped basil and stir for about 1 minute.

· Put in the eggplant, bell peppers and stir for about 2 to 3 mins or till the eggplants are a little tender.

· Then put in the broccoli zucchini and stir fry for another 1 to 2 minutes.

· Then remove the soaked Shitake mushrooms, squeeze out the water and toss them in the pan with the vegetables. Put salt to taste.

· Finally put the tofu and the soya sauce mixed with corn starch and ¾ cup of the water (used to soak the Shitake mushrooms) in the pan and stir the vegetables. Let the sauce thicken a little.

· Pour the vegetables in a bowl and garnish with chopped Thai Basil.

· It is a healthy and quick recipe to make. It can be made Vegan/Vegetarian.

Tips

Do not throw the water used to soak the Shitake Mushrooms. Use it for the sauce as it adds more flavor.

(Shami is a financial analyst by education. She is associated with KITCHEN QUEENS based in Southern California, which gives cooking enthusiasts a platform.)