Spicy Eggplant And Broccoli In Ginger Sauce

Eggplant stir-fried with garlic, chili paste, fresh ginger, yellow onion, broccoli, basil, and bell pepper. Flavored with a wonderful soy sauce and oyster sauce mixture and garnished with cilantro.

Ingredients - 2 pounds Eggplant 3 tbsp. Vegetable Oil 2 tbsp Cornstarch 2 tbsp. minced Garlic 1 tsp. Ground Chili Paste 2 tablespoons minced Fresh Ginger 2 small Yellow Onion, cut into thin wedges 3 cups Broccoli cut into bite-size pieces, blanched, and shocked in ice water 2 tbsp. Soy Sauce 2 tbsp. Oyster Sauce 1/2 cup Water 1 Red Bell Pepper, dice 1 Yellow Bell Pepper, dice 1 Green Bell Pepper, dice 1/4 cup Fresh Basil Leaves, halved 6 Fresh Cilantro Sprigs, for garnish Preparation: 1. Mix water with cornstarch. Set aside. 2. Peel and slice eggplant in half lengthwise. Slice eggplant halves into approximately ¾” slices. 3. Soak eggplant in water to prevent discoloration. 4. Remove eggplant from water. 5. Heat vegetable oil in wok over medium heat. Add garlic, ground chili paste, and fresh ginger to wok. Stir-fry 20 seconds. 6. Add eggplant to wok. Stir-fry 4 minutes. Add onion wedges, broccoli florets, soy sauce, and oyster sauce, reduce heat and stir-fry 3-4 minutes. 7. Stir cornstarch mixture. Add 1 tablespoon at a time and stir to thicken sauce. Stop when sauce coats back of spoon nicely. 8. Add the bell peppers and basil. Remove from heat. 9. Transfer to serving dish and add cilantro.