Ingredients
Equipment
Method
- Preheat air fryer to 400℉**If your air fryer doesn't have a preheat button, turn on empty air fryer for 5 minutes before using
Prepare the Gochujang Thai Basil Sauce
- In a sauce pan combine 2 cloves of chopped garlic, 1 inch of grated ginger, 1 tsp of fresh lemongrass slice super thin, 1 tbsp Gochujang, 1 tsp nori flakes, 1 tbsp soy sauce, 1/2 tbsp mirin, 1/2 tbsp rice vinegar, 1 tbsp sugar, and 1 1/4 cup water. **Do not add corn starch or Thai basil yet
- Bring to a boil and then reduce to medium heat. Allow to cook and reduce for 12 minute, stirring occasionally. Sauce should reduce, but not dry out completely. Add additional water if needed.
- At the 12 minute mark, add 3/4 tsp corn starch. Mix quickly and vigorously to prevent corn starch from clumping up.
- Once corn starch has dissolved into sauce, add 1/4 cup of Thai basil leaves. Allow to cook for one more minute. Then remove from heat.
- **While Gochujang Thai Basil sauce is cooking, move ahead to the veggies
Prep your Veggies
- Thoroughly wash your vegetables. Then cut Japanese eggplant into cubes about 1ix1 inch. Slice your red onion and sweet peppers. Cut off the bottoms of your white beech mushrooms and separate them.
- Place your veggies in a single layer on an air fryer tray. Place in preheated air fryer and cook for 10 minutes at 400ºF. At the 5 minute mark, mix your veggies to allow them to cook more evenly. Veggies will be ready when they are juicy and tender.**All air fryers tend to cook at slightly differently rates, adjust time as needed.
Put it all together
- Once the veggies have been finished cooking and your sauce is ready, it's time to put it all together! Place your air fried veggies in a bowl. Pour the Gochujang Thai Basil sauce over top. Stir until evenly combined.
- Serve and enjoy!