| Eggplant and broccoli stir-fry featuring red bell pepper | | | | blanched, and shocked in ice water |
| and fresh Thai basil. Eggplant slices, broccoli florets, red | | | | 2 tablespoons Soy Sauce |
| bell pepper, onion, and fresh Thai basil stir-fried with | | | | 2 tablespoons Vegetarian Oyster Sauce or Mushroom |
| garlic, chili and ginger. The hot tossed vegetables in | | | | Sauce |
| spicy garlic sauce go well over steamed Chinese | | | | 1/2 cup Cold Water |
| long-grain white rice. | | | | 1/2 Red Bell Pepper, julienned |
| The Eggplant slices are soaked in salt water to | | | | 1/4 cup Fresh Thai Basil Leaves, halved |
| prevent discoloration and remove any bitterness from | | | | 6 Fresh Cilantro Sprigs, for garnish |
| the eggplant flesh. The process of salting or soaking | | | | 1. Mix the water with cornstarch in a small bowl. Set |
| eggplant briefly is common in recipes and the step is | | | | aside. |
| worth the effort. Once eggplant is salted, and drained, it | | | | 2. Slice the eggplant in half lengthwise. Slice eggplant |
| can be handle being left at room temperature for | | | | halves into approximately ¾" slices. |
| more water to evaporate. | | | | 3. Soak the eggplant in salt water to prevent |
| The popular Japanese eggplant can be found in | | | | discoloration. |
| supermarkets, farmers markets and specialty produce | | | | 4. Remove the slices from water. Pat the eggplant dry |
| stores. The larger American style purple eggplant work | | | | or lay on paper towels to remove excess moisture. |
| just fine when stir-fried, and are a suitable substitution. | | | | 5. Heat the vegetable oil in the wok over medium heat. |
| Smaller eggplant have fewer seeds and are less bitter, | | | | Add the garlic, ground chili paste, and fresh ginger to |
| so if Japanese eggplant cannot be procured, purchase | | | | wok. Stir-fry for 20 seconds. |
| several small American eggplant. | | | | 6. Add the eggplant to the wok. Stir-fry for 4 minutes. |
| Spicy Eggplant and Broccoli in Ginger Sauce | | | | Add the onion wedges, broccoli florets, soy sauce, and |
| Ingredients: | | | | oyster sauce, reduce heat and stir-fry 3-4 minutes. |
| 2 pounds Japanese Eggplant, preferably the small dark | | | | 7. Stir cornstarch mixture to recombine. Stir in 1 |
| purple variety | | | | tablespoon of the cornstarch mixture at a time to |
| 3 tablespoons Vegetable or Canola Oil | | | | thicken sauce. Continue stirring and adding cornstarch |
| 1 tablespoon minced Fresh Garlic | | | | mixture until sauce coats back of spoon nicely. |
| 1 teaspoon Ground Chili Paste | | | | 8. Stir in the red bell pepper and the fresh Thai basil |
| 2 tablespoons minced Fresh Ginger | | | | leaves. Remove from heat. |
| 1/2 small Yellow or White Onion, cut into thin wedges | | | | 9. Transfer to serving dish. |
| 3 cups Broccoli Florets, cut into bite-size pieces, | | | | 10. Garnish with fresh cilantro. |