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 

Getting Ready: 

Combine the sauce ingredients in a bowl. Wash mint leaves and dry thoroughly. Roll-cut the eggplants. 

Cooking: 

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. 

Note: 

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. If you can’t find Thai Basil, use regular basil.