Stir Fried Eggplant

  • 2 small Thai eggplant or Chinese ( 1 large, with dark purple skin) eggplant , Japanese eggplants (thinner, with light purple skin ,Sliced
  • 3 cloves garlic, minced
  • 5 sliced chilies ,depending on how spicy you like it
  • 1 Tbsp. oil for stir-frying
  • 1 handful fresh basil
  • 1/4 cup water
  • 1 Tbsp soy bean paste
  • 1 Tbsp oyster sauce.
  • 1-2 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved)
  • 2-3 tsp sugar

Cooking Method
  1. Place 1 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the garlic, Stri fry untill garlic is nice smell
  2. Add sliced eggplant, add soy bean plast,oyster sauce,sugar .Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.
  3. keep stir fry until the eggplant is soft
  4. Add sliced chilies
  5. prepare the cornstarch and water mixture in a separate cup or bowl
  6. add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only take a minute or less).
  7. Add fresh basil stir fry two times. Remove from heat.
  8. Remove to serving plate. Serve with jasmine rice. Enjoy!

Srir Fried Eggplant
Stir Fried Eggplant
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Main Course