2 tablespoons oyster-flavored sauce
1/4 cup chicken broth
1/2 teaspoon chili garlic sauce
1/2 teaspoon sesame oil
1/4 cup lightly packed mint leaves
3/4 pound Asian eggplants
Cooking oil for deep-frying
6 cloves garlic, peeled
2 teaspoons cooking oil
1 fresh red jalapeno chili, thinly sliced
1/2 small onion, cut into 1/2 inch cubes
1 small green bell pepper, cut into 1 inch diamond-shaped pieces
1/2 cup lightly packed Thai basil leaves
Combine sauce ingredients in a small bowl. Wash mint leaves and dry thoroughly. Roll-cut eggplants.
Cooking (Makes 4 servings)
1. In a wok, heat oil for deep-frying to 275 Fahrenheit. Deep-fry eggplants and garlic until golden brown, about 2 minutes. Lift out with a slotted spoon and drain well on paper towels.
2. Deep-fry mint leaves until crisp, about 30 seconds. Lift out with a slotted spoon and drain well on paper towels.
3. Place a wok over high heat until hot. Add 2 teaspoons oil, swirling to coat sides. Add chili, onion, and bell pepper; cook, stirring, until fragrant, about 30 seconds. Add eggplants, garlic, basil, and sauce. Reduce heat to medium and cook until eggplant is tender, 5 to 6 minutes. Garnish with mint.