spicy eggplant - xpost

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* Exported from MasterCook *

 

Spicy Eggplant and Broccoli in Ginger Sauce

 

Recipe By :Mai Pham, Lemon Grass Restaurant, Sacramento, CA

Serving Size : 4 Preparation Time :0:00

Categories : Vegetable Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Japanese eggplant

3 tablespoons vegetable oil

1 tablespoon minced garlic

1 teaspoon ground chili paste

2 tablespoons minced fresh ginger

1/2 small yellow onion -- cut into thin wedges

3 cups broccoli florets -- cut into

2 tablespoons soy sauce

2 tablespoons vegetarian oyster sauce

or mushroom sauce

1/2 cup water

3 tablespoons cornstarch

1/2 red bell pepper -- julienne

1/4 cup fresh Thai basil leaves -- halved

6 fresh cilantro sprigs -- for garnish

 

Advance preparation: Halve the eggplant lengthwise and slice into 2/3-inch thick

pieces, then soak in water to prevent blackening. Meanwhile cut onion into thin

wedges. Cut broccoli florets into bite-size pieces, blanch, and shock in ice

water. Remove and drain the eggplant.

 

Cooking: Heat the oil in a large wok or skillet over moderate heat. Add the

garlic, chili paste, and ginger. Stir until fragrant, about 20 seconds. Add the

eggplant and stir-fry for 3 to 4 minutes. Add the onion, broccoli, soy sauce,

and oyster sauce. Toss until well blended. Reduce heat and let simmer tor 3 to 5

more minutes.

 

Meanwhile, mix the water and cornstarch with a whisk or chop sticks until

cornstarch is fully dissolved. Add the cornstarch mixture, 1 tablespoon at a

time, to slightly thicken the stir-fry sauce just enough to coat a spoon. Add

the red bell pepper and basil and remove from heat. Transfer to a serving dish

and garnish with cilantro.

 

Cuisine:

" Southeast Asian "

Source:

" Best of Vietnamese and Thai Cooking: Favorite Recipes from Lemon

Grass Restaurant and Cafes (1996 Prima) "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 210 Calories (kcal); 11g Total Fat; (43% calories from fat); 5g

Protein; 27g Carbohydrate; 0mg Cholesterol; 603mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

 

NOTES : If you like eggplant but have never tried Asian eggplant, try this

recipe. Asian eggplants are more delicate and sweeter than the globe variety

Remember to cook the eggplants only until Just done. Otherwise, they become

mushy. Japanese eggplant are small, dark purple. Chinese eggplant are long and

lavender.

Nutr. Assoc. : 3234 0 0 27232 26086 0 0 0 4322 2130706543 0 0 0 87 0

 

 

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