Eggplant With Basil Food

JAPANESE EGGPLANT WITH CHICKEN & THAI BASIL

Steps:

• In a medium bowl, massage the chicken with 2 tablespoons of water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 ½ teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated. Set aside.
• Heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Spread the eggplant out evenly in the wok, and let sear with the cover on the wok for 2 minutes. Remove the cover, turn the eggplant pieces over, and pour another tablespoon of oil around the perimeter. Cover the wok, and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color--another 2 minutes. Transfer to a plate.
• Add 1 more tablespoon of oil to your wok and heat until just smoking. Add the marinated chicken, and spread it around the wok. Let it sear for 30 to 60 seconds (depending upon your burner capacity) on each side. Remove from the wok and set aside.
• With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Stir fry for 30 seconds, and add the eggplant and chicken.
• Next, add the Shaoxing wine, and stir everything together. Add the fish sauce, sugar, soy sauces, sesame oil, and white pepper, and stir until everything is combined--about a minute. Next, add the green portion of the scallions.
• Pour the chicken stock around the perimeter of the wok to deglaze it. Stir fry until everything is well-combined, and most of the liquid has been absorbed by other ingredients. Serve with steamed jasmine rice!

THAI BASIL EGGPLANT

Steps:

• Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
• Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

THAI BASIL EGGPLANT

Steps:

• Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
• Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
• Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
• Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
• Serve immediately.
• Really good with jasmine rice :O.