| Ingredients |
| |
| 4 |
each |
medium 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.
Alternative preparation:
Instead of steaming the eggplants, add them raw to the garlic and chilies.
Stir fry for 3 minutes.
Add soy sauce, sugar, salt and ¼ cup water.
Cook additional 8 minutes, add Basil and cook 1 additional minute.
|
|
|
|
