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Stir-Fried Eggplant with Chili Oil, Garlic, and Basil

Prep Time: 10 Minutes - Cost: $
Serves: 4 - Difficulty Level: 2

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Ingredients

  • 1/3 cup chili oil
  • 3 medium Japanese eggplants, cut into 2-inch matchstick julienne
  • 3 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1/4 cup dry sherry
  • 2 teaspoons oyster sauce
  • 1/2 teaspoon coriander seeds
  • 14 small basil leaves
  • Juice of 1 lemon
  • 4 scallions, thinly sliced

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Directions

  1. Heat a wok until hot and add the chili oil. When the oil is hot, add the eggplant and stir-fry until the pieces are crisp and golden. Add the garlic and ginger, and stir-fry again for a few seconds. Add the sherry and oyster sauce. Reduce for just 1 minute, then add the coriander, basil, lemon juice, and scallions. Mix well and serve at once.

Source: A Taste of Hawaii

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