Spicy Eggplant and Broccoli in Ginger Sauce

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Name: Spicy Eggplant and Broccoli in Ginger Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 lbs Japanese eggplant preferably the small dark purple variety halved lengthwise and sliced into 2/3" thick; 3 tbs vegetable oil; 1 tbs minced garlic; 1 tsp ground chili paste; 2 tbs minced fresh ginger; 1/2 small yellow onion cut into thin wedges; 3 cups broccoli florets cut into bite-size pieces, blanched and shocked in ice water; 2 tbs soy sauce; 2 tbs vegetarian oyster suace or mushroom sauce; 1/2 cup water; 3 tbs cornstarch; 1/2 red bell pepper julienned; 1/4 cup fresh thai basil leaves halved; 6 fresh cilantro sprigs for garnish

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INGREDIENTS

2 lbs Japanese eggplant ; preferably the small dark purple variety halved lengthwise and sliced into 2/3" thick
3 tbs vegetable oil
1 tbs minced garlic
1 tsp ground chili paste
2 tbs minced fresh ginger
1/2 small yellow onion ; cut into thin wedges
3 cups broccoli florets ; cut into bite-size pieces, blanched and shocked in ice water
2 tbs soy sauce
2 tbs vegetarian oyster suace or mushroom sauce
1/2 cup water
3 tbs cornstarch
1/2 red bell pepper ; julienned
1/4 cup fresh thai basil leaves ; halved
6 fresh cilantro sprigs for garnish

Servings

INSTRUCTIONS

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.

NOTES

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Spicy Eggplant and Broccoli in Ginger Sauce

2 lbs Japanese eggplant preferably the small dark purple variety halved lengthwise and sliced into 2/3" thick
3 tbs vegetable oil
1 tbs minced garlic
1 tsp ground chili paste
2 tbs minced fresh ginger
1/2 small yellow onion cut into thin wedges
3 cups broccoli florets cut into bite-size pieces, blanched and shocked in ice water
2 tbs soy sauce
2 tbs vegetarian oyster suace or mushroom sauce
1/2 cup water
3 tbs cornstarch
1/2 red bell pepper julienned
1/4 cup fresh thai basil leaves halved
6 fresh cilantro sprigs for garnish

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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Nutrition

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Serving Size: 1 Serving (475g)
Recipe Makes: 4 Servings

Calories: 228
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 228

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