This Hakka style Eggplant dish is hearty and satifying. Eggplant is stirfried with bell peppers, garlic,chilis,basil and mint and finished with a spicy chili-garlic sauce. Great for spice loving vegetarians and vegans alike.
Sauce
2 tablespoons vegetarian Oyster -flavored sauce
1/4 cup vegetable broth
1/2 teaspoon chili garlic sauce
1/2 teaspoon sesame oil
1/4 cup lightly packed mint leaves
3/4 pound Asian eggplants
Cooking oil for deep-frying
6 cloves garlic,peeled
2 teaspoons cooking oil
1 fresh red jalapeneo chili,thinly sliced
1/2 small onion ,cut into 1/2 inch cubes
1 small green bell pepper,cut into 1 inch diamond -shaped pieces
1/2 cup lightly packed Thai basil leaves.
Combine sauce ingredients in a small bowl. Wash mint leaves and dry throughly. Roll-cut eggplants.
In a wok ,heat oil for deep-frying to 375 degrees. Deep -fry eggplants and garlic until golden brown,about 2 minutes. Lift out with a slotted spoon and drain well on paper towels.
Deep -fry mint leaves until crisp about 30 seconds. Lift out with a slotted spoon and drain well on paper towels.
Place wok over high heat until hot. Add 2 teaspoons oil,swirling to coat sides. Add chili,onion and bell pepper,cook,stirring, until fragrant. About 30 seconds. Add eggplants,garlic,basil and sauce. Reduce heat to medium and cook until eggplant is tender 5-6 minutes. Garnish with mint.
Serves 4
Recipe courtesy Martin Yan
Filed under: Chinese, Vegetarian, asian | Tagged: asian, eggplant, Hakka Chinese, Martin Yan, Spicy, Vegan, Vegetarian
