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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
- Combine sauce ingredients in a small bowl. Wash mint leaves and dry thoroughly. Roll-cut eggplants.
- 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.
- Deep-fry mint leaves till crisp, about 30 seconds. Lift out with a slotted spoon and drain well on paper towels.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 27 | 42% |
| Total Fat 3.05g | 4% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 250mg | 7% |
| Total Carbs 9.37g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.64g | 3% |
| Protein 1.49g | 2% |
