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:
- Mix soy sauce, water and brown sugar; set aside
- 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
- Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.
- 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
- Add sauce to the wok, stirring for 1 minute. Toss in basil.
- 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