Hakka-Style Eggplant With Mint Recipe - Cooking Index
Hakka-Style Eggplant With Mint Recipe - Cooking Index
| Sauce | ||
| 2 tablespoons | 30ml | Oyster-flavored sauce |
| 1/4 cup | 59ml | Chicken broth |
| 1/2 teaspoon | 2.5ml | Chili garlic sauce |
| 1/2 teaspoon | 2.5ml | Sesame oil |
| Eggplant and Mint | ||
| 1/4 cup | 10g / 0.4oz | Mint leaves - (lightly packed) |
| 3/4 lb | 340g / 11oz | Asian eggplants |
| Cooking oil - for deep-frying | ||
| 6 | Garlic cloves - peeled | |
| Cooking | ||
| 2 teaspoons | 10ml | Cooking oil |
| 1 | Fresh red jalapeño chile - thinly sliced | |
| 1/2 | Onion - cut 1/2" cubes (small) | |
| 1 | Green bell pepper - cut into 1" (small) | |
| Diamond-shaped pieces | ||
| 1/2 cup | 20g / 0.7oz | Thai basil leaves - (lightly packed) |
Combine sauce ingredients in a small bowl. Wash mint leaves and dry thoroughly. 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 a 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 to 6 minutes. Garnish with mint.
This recipe yields 4 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
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