Guest guest Posted July 18, 2001 Report Share Posted July 18, 2001 Vegetarian Stir-Fried Eggplant With Chili & Basil 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 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. Makes 4 servings Quote Link to comment Share on other sites More sharing options...
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