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