Veggie Foodie

Ingredients:

• 3 medium-sized Chinese eggplants, halved and chopped into 1″-1.5″ pieces
• 1 large red bell pepper, sliced into thin strips
• 1 large green bell pepper, sliced into thin strips
• 1 medium onion, chopped into large pieces
• 3 Thai or Serrano chiles, finely chopped
• 3 tbsp chopped garlic
• a generous handful of fresh Thai basil leaves, roughly chopped
• 4 tbsp mild-flavored oil, like canola or sunflower; NOT olive oil

Sauce:

• 3-4 tbsp light soy sauce
• 2 tbsp brown or palm sugar
• 3/4 cup warm water
• 2 tsp corn starch mixed with 4 tbsp cold water

Method:

1. Mix soy sauce, water and brown sugar; set aside
2. Heat wok on medium-high heat. Add 2 tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok
3. Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.
4. Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add sliced peppers and onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine
5. Add sauce to the wok, stirring for 1 minute. Toss in basil.
6. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

Serves: 4

Inspiration source:

http://www.epicurious.com/recipes/member/views/THAI-FRIED-EGGPLANT-WITH-BASIL-1202498