Hakka Eggplant Stir-Fry

by Stef on April 13th, 2006

Makes 4 servings.

Sauce: 2 tablespoons oyster sauce 1/4 cup chicken broth 1/2 teaspoon chili garlic sauce 1/2 teaspoon sesame oil	Combine sauce ingredients in a bowl.

Eggplants and Garnish: 1/4 cup lightly packed mint leaves 3/4 pound Asian eggplants or 1 large eggplant, cut into 1-inch chunks Oil for deep-frying 6 cloves garlic, peeled	Heat oil to 375°F. Deep fry eggplants and garlic until golden brown, about 2 minutes. Lift out with slotted spoon and drain on paper towels. Deep-fry mint leaves until crisp, about 30 seconds. Lift out and drain on paper towels.

Finishing: 2 teaspoons cooking oil 1 hot chile, like jalapeño or serrano 1/2 cup chopped onion 1/2 cup green bell pepper cut into 1-inch pieces 1/2 cup Thai basil leaves	Heat oil over high heat. Add hot pepper, onion and bell pepper and stir about 30 seconds. Add eggplants, garlic, basil, and sauce. Reduce heat to medium and cook until eggplant is tender, 5-6 minutes. Garnish with mint crisps.

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