Air Fryer Veggies in Gochujang Thai Basil Sauce

Air Fryer Veggies in Gochujang Thai Basil Sauce

Air Fryer Veggies in Gochujang Thai Basil Sauce is made with Japanese Eggplant, sweet peppers, red onions, and white beech mushrooms...air fried to perfection and tossed in a umami rich, spicy sauce made with Thai basil, garlic, ginger, lemongrass, Gochujang, kelp flakes, soy sauce, mirin, vinegar, and sugar.

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Prep Time 2

Cook Time 13

Total Time 15

Servings: 2 people

Course: Appetizer, Main Course, Side Dish

Cuisine: Korean, Thai

Ingredients Equipment Method

Ingredients

For the Gochujang Thai Basil Sauce

2 cloves garlic, chopped small
1 inch fresh ginger, grated
1 tsp lemongrass, chopped super small **see notes above to properly peel and cut lemongrass if needed
1 tbsp Gochujang
1 tsp nori flakes
1 tbsp soy sauce low sodium
1/2 tbsp mirin
1/2 tbsp rice vinegar
1 tbsp sugar
1 1/4 cup water add more if need
3/4 tsp corn starch
1/4 cup Thai basil leaves

For Air Fryer Veggies

1 Japanese eggplant, cut into 1x1 inch pieces
6 oz sweet peppers can substitute any peppers
1/4 red onion, sliced
5.3 oz white beech mushrooms

Equipment

air fryer
sauce pan

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!