Friday, September 17, 2010

Thai Basil and Eggplant Stir Fry

• 2 T peanut oil
• 1/2 - 1 tsp sambal oelek (chili garlic paste)
• 1/2 onion, cut in slivers
• 4 - 6 cloves of garlic minced, 2 reserved
• 1 -3 chili peppers, finely chopped
• 2 Japanese eggplant, cut in irregular slices
• 1/4 C vegetable broth
• 3 T soy sauce, 2 reserved
• 1 tsp. brown sugar
• 1 T cornstarch
• 1 tsp. sesame oil
• 1/2 C basil leaves, torn
• First, assemble your ingredients for the stir fry. Chop the onion, hot pepper, 2 cloves of garlic, and eggplant; combine them in a bowl.
• Prepare your sauce. In a small dish, combine the 2 reserved tablespoons of soy sauce, the brown sugar, the sesame oil, and the reserved garlic.
• In a separate small dish, dissolve the cornstarch in 2 tablespoons of water.
• Heat the peanut oil in a wok or large saute pan.
• When the oil is hot, add the chopped vegetables and the sambal oelek. Stir fry the vegetables for 5-6 minutes, adding the broth toward the end of the cooking time to keep the vegetables moist.
• Season the veggies with a tablespoon of soy sauce, and stir fry for another minute.
• Pour the sauce mixture over the stir fry, then the cornstarch mixture.
• Stir well, then add most of the basil. Let it wilt.
• Remove the pan from heat and serve.
• Garnish with the remaining basil and serve over steamed rice.


No comments:

Post a Comment