3 tbsp oil, divided
4 Mucci Farms Mini Eggplant, chopped into bite-sized chunks
1 or 2 Thai chilies, sliced
1 shallot, thinly sliced
½ each Mucci Farms Red and Yellow Bell Peppers, julienned
2 cups asparagus spears, trimmed and cut into 2-inch long pieces
1 cup sliced shiitake mushrooms
2 tbsp Chinese cooking wine or cooking sherry
1 tbsp chili garlic sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp maple syrup
1 cup tightly packed Mucci Farms Living Basil
Cooked Jasmine rice
Basil leaves and lime wedges to garnish
Heat 2 tbsp oil in a large wok or large skillet over high heat. Sear eggplant chunks to light golden brown and just wilted. Remove from wok and set aside
To same wok, add remaining 1 tbsp oil, chili, shallot, peppers, asparagus, and shiitake. Stir fry over high heat for 3 minutes
Meanwhile, combine cooking wine, chili garlic sauce, fish sauce, oyster sauce and maple syrup in small bowl. Add sauce to stir-fry along with seared eggplant and basil. Cook further 2-3 minutes until eggplant has softened and sauce has thickened
Serve over Jasmine rice and garnish with basil leaves and lime wedges on the side
