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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If you like eggplant, this is a prefect dish over rice...and also very healthly If you perfer another vegetables, THAT IS PERFECTLY GREAT, this ingredients can be use in any of your stir fry dishes. Ingredients:
6 cloves garlic, minced |
1-3 red chillies (including seeds), depending on how spicy you like it |
1 chinese (large, with dark purple skin) eggplant, or 2 (thinner, with light purple skin) japanese eggplants |
1/4 cup water |
2-3 tbsp. oil |
roughly 1/2 cup (or more) fresh basil |
sauce |
1 tbsp. fish sauce |
2 tbsp. soy sauce |
2 tbsp. oyster sauce (or vegetarian oyster sauce) |
1 tsp. brown sugar |
1 tsp. cornstarch mixed with 2 tbsp. water (mix until cornstarch is dissolved) |
1 tablespoon of sasemi seed (optional) |
Directions:
1. Mix cornstarch and water in a separate cup or bowl. Set both aside.
2. Chop the eggplant up into bite-size pieces (be sure to leave the peel on - this is where most of the nutrients are).
3. In a large frying pan or wok, over medium-high heat. Add the garlic, chilli, and eggplant. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time).
4. Add all sauces and continue stir-frying for 5 more minutes, or until the eggplant is soft . Add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly.
5. In a serving platter, sprinkle basil leaves and sesami seed over top. Serve over rice.
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