I do not know why this is "Laotian", but it is good. Maybe it is the lime juice, mint, and chile-garlic sauce.
Serves 4
1/2 Tbs. (7,5 ml) oil
1 cups (420 ml) diced Japanese eggplant (I used the rest of an eggplant I had.)
1/2 cups (120 ml) chopped red onion
2 chopped organic tomatoes
1 1/2 Tbs. (22,5 ml) dark brown sugar
2 Tbs. (30 ml) low-sodium soy sauce (liquid aminos-dairy free)
2 tsp. (10 ml) organic lime juice
1 tsp. (5 ml) chile-garlic sauce (I used a mixture of powder garlic and red pepper.)
1 cups (240 ml) organic bean sprouts
optional: 1 8-oz. (96 g) can sliced organic bamboo shoots (rinsed and drained)
1/2 cup (120 ml) chopped fresh mint
I also used 1/2 package of plain organic tofu, cut into bit-size cubes, left over from another dish.
1. Heat oil in work or large skillet.
2. Add eggplant and onions; stir-fry 10 minutes.
3. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce (or powder mixture and tofu); cook 3 minutes or more.
4. Add bean sprouts and bamboo shoots; stir-fry 2 minutes.
Served garnished with mint, with a wild rice dish and a cucumber-rice vinegar-sesame oil-sesame seed salad
