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Side Dish
Asian
2 servings
20 minutes
10 minutes
Here eggplants are double-cooked using a technique called oil-blanching. First they’re quickly deep-fried so they’re crisp on the outside and moist inside. Then they’re stir-fried with bell pepper and seasonings and finished with a spicy chile garlic sauce.
1/4 cup chicken broth
2 tablespoons oyster flavored sauce
1/2 teaspoon chile garlic sauce
1/2 teaspoon sesame oil
1/2 cup mint leaves, lightly packed
3/4 pound Asian eggplant
Cooking oil for deep frying
6 cloves peeled garlic
2 teaspoons cooking oil
1 Jalapeno chile (use red Jalapeno chile) seeded and thinly sliced
1/2 small onion, cut into 1/2 inch cubes
1 small Organic Bell Pepper (use green Bell Pepper) cut into 1-inch diamond-shaped pieces
1/2 cup Thai basil leaves, lightly packed
Combine the sauce ingredients in a bowl.
Wash mint leaves and dry thoroughly.
Roll-cut the eggplants.
In a wok or 2-quart pan, heat oil for deep-frying to 375° F.
Deep fry the eggplants and garlic until golden brown, about 2 minutes.
Lift out with a slotted spoon and drain well on paper towels.
Deep fry the mint leaves until crisp, about 30 seconds.
Remove with a slotted spoon and drain well on paper towels. Place a wok over high heat until hot.
Add 2 teaspoons of oil, swirling to coat the sides.
Add the jalapeno, onion, and bell pepper; cook, stirring, until fragrant, about 30 seconds.
Add eggplants, garlic, basil, and sauce. Reduce heat to medium and cook until eggplants are tender, 5-6 minutes.
