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Receta Hakka Style Eggplant With Mint
by Global Cookbook

Hakka Style Eggplant With Mint
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Ingredientes

  • 2 Tbsp. oyster-flavored sauce
  • 1/4 c. chicken broth
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp sesame oil
  • 1/4 c. mint leaves - (lightly packed)
  • 3/4 lb Asian eggplants Veg. oil for deep-frying
  • 6 x garlic cloves peeled
  • 2 tsp veg. oil
  • 1 x fresh red jalapeno chile thinly sliced
  • 1/2 sm onion cut 1/2" cubes
  • 1 sm green bell pepper cut into 1" diamond-shaped pcs
  • 1/2 c. Thai basil leaves - (lightly packed)

Direcciones

  1. Combine sauce ingredients in a small bowl. Wash mint leaves and dry thoroughly. Roll-cut eggplants.
  2. In a wok, heat oil for deep-frying to 375 degrees. Deep-fry eggplants and garlic till golden, about 2 min. Lift out with a slotted spoon and drain well on paper towels.
  3. Deep-fry mint leaves till crisp, about 30 seconds. Lift out with a slotted spoon and drain well on paper towels.
  4. Place a wok over high heat till warm. Add in 2 tsp. oil, swirling to coat sides. Add in chili, onion, and bell pepper; cook, stirring, till fragrant, about 30 seconds. Add in eggplants, garlic, basil, and sauce. Reduce heat to medium and cook till eggplant is tender, 5 to 6 min. Garnish with mint.
  5. This recipe yields 4 servings.