I was at the HK market this week when I saw these beautiful little green eggplants a sure sign of warmer weather. We usually don't get them here till Mid-May, and our garden won't have any till June, so I was excited.
Not wanting to over cook them and ruin their crunch and flavor, a veggie stir-fry seemed the way to go!
This stir-fry is chockfull of colorful spiced veggie goodness; the mix of chili, ginger, black soy sauce, basil and lime lightly coat the vegetables in a wonderfully fragrant sauce.
Here is my recipe for Thai Green Eggplant Stir-fry: