Please Scroll Down to See Forums Below 
...sauteed green beans, heirloom carrots, shallots and bacon....All veggies from our garden. Recipes to follow...
http://i48.tinypic.com/34fkt8i.jpg
http://i48.tinypic.com/34fkt8i.jpg
Thai Basil Eggplant and...
- Thread starter simply dave
- Start date
Here's the recipe for anyone who's interested. This eggplant recipe is awesome...
Ingredients:
2 chicken breasts, sliced
1 cooking onion
15 cloves garlic, coarsely minced
1-3 red chilis (including seeds), depending on how spicy you like it
1 Chinese (large, with dark purple skin) eggplant, or 2 (thinner, with light purple skin) Japanese eggplants
1/2 cup water for stir-frying
3-4 Tbsp. oil for stir-frying
roughly 1 cup (or more) fresh basil
4 Tbsp. soy sauce
SAUCE:
2 Tbsp. fish sauce OR 3 Tbsp. soy sauce
4 Tbsp. oyster sauce OR vegetarian oyster sauce, OR Vegetarian Stir-Fry Sauce (Lee Kum Kee brand)
3 tsp. brown sugar
2 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved)
Preparation:
Brown chicken breasts in wok or saute pan and set aside
Prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside.
Chop the eggplant up into bite-size pieces (be sure to leave the peel on)
Place 3-4 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, chilli, and eggplant. Reserve the rest of the garlic for later.
Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.
Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent.
Add a little more water when the pan becomes too dry (up to 1/4 cup).
When the eggplant is soft, add the rest of the garlic plus the sauce. Stir fry to incorporate.
Lastly, add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only take a minute or less). Remove from heat.
Now add 3/4 of the fresh basil, stirring briefly to incorporate.
Serve with rice.
Ingredients:
2 chicken breasts, sliced
1 cooking onion
15 cloves garlic, coarsely minced
1-3 red chilis (including seeds), depending on how spicy you like it
1 Chinese (large, with dark purple skin) eggplant, or 2 (thinner, with light purple skin) Japanese eggplants
1/2 cup water for stir-frying
3-4 Tbsp. oil for stir-frying
roughly 1 cup (or more) fresh basil
4 Tbsp. soy sauce
SAUCE:
2 Tbsp. fish sauce OR 3 Tbsp. soy sauce
4 Tbsp. oyster sauce OR vegetarian oyster sauce, OR Vegetarian Stir-Fry Sauce (Lee Kum Kee brand)
3 tsp. brown sugar
2 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch is dissolved)
Preparation:
Brown chicken breasts in wok or saute pan and set aside
Prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside.
Chop the eggplant up into bite-size pieces (be sure to leave the peel on)
Place 3-4 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, chilli, and eggplant. Reserve the rest of the garlic for later.
Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.
Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent.
Add a little more water when the pan becomes too dry (up to 1/4 cup).
When the eggplant is soft, add the rest of the garlic plus the sauce. Stir fry to incorporate.
Lastly, add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only take a minute or less). Remove from heat.
Now add 3/4 of the fresh basil, stirring briefly to incorporate.
Serve with rice.
The Thai Basil dish requires quite a bit of prep work, but the payoff is worth it as its delish. I make this dish a lot.
No offence Dave, but it looks nasty to me buddy.
i would rather eat a boiled dog turd...or even worse - a nan roast !
Never been able to stomach eggplant, not a fan of the flavor....
Similar threads
