Ingredients |
|
4 |
each |
Chinese eggplants, washed/ not peeled in large bite size pieces |
|
2 |
Tbsp |
oil |
½ |
tsp |
garlic, minced |
1 |
each |
serrano chili, minced |
3 |
Tbsp |
soy sauce |
½ |
tsp |
sugar |
¼ |
tsp |
salt |
¾ |
cup |
basil leaves |
|
|
Preparation steps: |
- Boil water in a steamer.
Steam the eggplants for 7-10 minutes. Remove from steamer.
- Heat a wok over high heat. Add garlic and chilies, stir for 15-30 seconds.
- Add the eggplants and stir well for 30-60 seconds.
- Add soy sauce, sugar and salt and continue to stir until the
eggplants are tender, about 1 minute.
- Add basil and stir fry additional 1 minute.
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