Remove and drain the eggplant. 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 for 3 to 5 more minutes.
Meanwhile mix the water and cornstarch with a whisk or chopsticks until cornstarch is fully dissolved. ADd teh cornstarch mixture, 2 tbs 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.
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 77 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 9661.4mg||333 %|
|Potassium 1173.9mg||31 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 19.6g|
|Protein 12.3g||18 %|
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Calories per serving: 228
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