Butternut Squash And Eggplant With Chili And Thai Basil

• 7 oz Thai or Japanese eggplant, trimmed and cut into wedges
• 1 lb butternut squash, peeled and thinly sliced
• 6 None baby eggplant, cut in half lengthwise and thinly sliced diagonally.
• 4 None green onions, trimmed and cut into 3/4-inch lengths
• 1 piece (2 inches) ginger, peeled and thinly sliced
• 2 None fresh long red chili peppers, thinly sliced
• 4 oz snow peas, trimmed
• 2 tbsp peanut oil
• 1 lb Chinese egg noodles
• 1/2 cup loosely packed fresh Thai basil leaves
• 1/3 cup char siu sauce (Chinese barbecue sauce)
• 1/4 cup vegetable stock
• 1 tsp sesame oil

1. Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
2. Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
3. Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.

butternut squash, baby eggplant, green onions, ginger, long red chili peppers, snow peas, peanut oil, chinese egg noodles, basil, char siu sauce, vegetable stock, sesame oil

Taken from recipes-plus.com/api/v2.0/recipes/35014 (may not work)