Vegetarian Thai Barley Stir-Fry recipe

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Easy and tasty barley recipe. I didn't write down when I made this recipe so I can't exactly remember what I used for ingredients but I think I used ingredients below.













Recipe adapted from Barley Foods.

Thai Barley Stir-Fry  Makes 4 servings

1/2 cup pearl barley
1 cup water
2 cloves garlic, finely chopped
1 cup thinly sliced eggplant
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1-2 tomatoes
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
8 to 10 drops red pepper sauce
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 teaspoon soy sauce
3 tablespoons chopped peanuts
Shredded red cabbage and carrot curls, for garnish

Place barley and water in medium saucepan; bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside. In large skillet or wok, heat 1 Tbsp oil over high heat. Add garlic and cooked barley; stir-fry 3 minutes. Add eggplant, bell pepper, tomato and onion; stir-fry 3 minutes. Add basil, mint, red pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls (optional).

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