Hakka-Style Asian Eggplant

By Tracy

4 Person

30 Minutes

302 Calories

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.

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

Method

01

Combine the sauce ingredients in a bowl. Wash mint leaves and dry thoroughly. Roll-cut the eggplants.
02

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.
03

Deep fry the mint leaves until crisp, about 30 seconds. Remove with a slotted spoon and drain well on paper towels.
04

Place a wok over high heat until hot. Add 2 teaspoons of oil, swirling to coat the sides.
05

Add the jalapeno, onion, and bell pepper; cook, stirring, until fragrant, about 30 seconds.
06

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).

Related Tags

Dinner Recipes

Chinese Food

Eggplant Recipes

Hakka-Style Asian Eggplant

3.8

( By Tracy )

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

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

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