Hakka-Style Asian Eggplant PT30M https://img2.recipesrun.com/201907/2019/1010/1f/7/413273/300x200x90.jpg Asian eggplant is cooked twice in this flavorful eggplant recipe. First, the eggplant is deep-fried to seal in juices and then stir-fried in a flavorful sauce. The eggplants are double-cooked using a technique called oil-blanching. They’re quickly deep-fried so they’re crisp on the outside and moist inside. Then there stir-fried with bell pepper and seasonings and finished with a spicy chile-garlic sauce. It's delicious. 4 servings Ingredients: 1/2 cup Thai basil leaves lightly packed 1 small organic green bell pepper 1/2 small onion cut into 1/2 inch cubes 2 tsp. jalapeno chile 6 cloves peeled garlic 2 quarts cooking oil 1/2 cup mint leaves lightly packed 1/2 tsp. sesame oil 1/2 tsp. chile garlic sauce 1/2 tsp. oyster flavored sauce 1/4 cup chicken broth 3/4 pound Asian eggplant

Hakka-Style Asian Eggplant

4.5

( By Tracy )

Asian eggplant is cooked twice in this flavorful eggplant recipe. First, the eggplant is deep-fried to seal in juices and then stir-fried in a flavorful sauce. The eggplants are double-cooked using a technique called oil-blanching. They’re quickly deep-fried so they’re crisp on the outside and moist inside. Then there stir-fried with bell pepper and seasonings and finished with a spicy chile-garlic sauce. It's delicious.

01 Information

Grade medium
Serving 4 servings
Calorie 302 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

- 1/2 cup Thai basil leaves lightly packed
- 1 small organic green bell pepper
- 1/2 small onion cut into 1/2 inch cubes
- 2 tsp. jalapeno chile
- 6 cloves peeled garlic
- 2 quarts cooking oil
- 1/2 cup mint leaves lightly packed
- 1/2 tsp. sesame oil
- 1/2 tsp. chile garlic sauce
- 1/2 tsp. oyster flavored sauce
- 1/4 cup chicken broth
- 3/4 pound Asian eggplant

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03 Method

Step 1

Combine the sauce ingredients in a bowl. Wash mint leaves and dry thoroughly. Roll-cut the eggplants.
Step 2

In a wok or 2-quart pan, heat oil for deep-frying to 375 degrees F. Deep fry the eggplants and garlic until golden brown, about 2 minutes. Lift out with a slotted spoon and drain well on paper towels.
Step 3

Deep fry the mint leaves until crisp, about 30 seconds. Remove with a slotted spoon and drain well on paper towels.
Step 4

Place a wok over high heat until hot. Add 2 teaspoons of oil, swirling to coat the sides.
Step 5

Add the jalapeno, onion, and bell pepper; cook, stirring, until fragrant, about 30 seconds.
Step 6

Add eggplants, garlic, basil, and sauce. Reduce heat to medium and cook until eggplants are tender 5-6 minutes. (Garnish with the deep-fried mint leaves).

04 Author

Tracy

647 Recipes

Hakka-Style Asian Eggplant

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