Stir Fry Eggplant in Oyster Sauce with Thai Basil

I've always loved eggplant and just can't have enough. However, most eggplant recipes require a lot of oil or cheese, which is always a big concern to the health and weight control. Otherwise it is dry and has a raw taste. A couple of years ago, I discovered a way to cook it that requires much less oil than usual. What's even better is that it is quick and easy to cook. And of course, the best part is that it still tastes delicious, exotic, and light. If once a while, you do want to try something a bit more rich, here is another one of my favorite eggplant recipes: Eggplant with Fermented Bean -- 菱鱼豉香蓑衣茄子

Stir Fry Eggplant in Oyster Sauce with Thai Basil

蚝油九层塔茄条小炒 --清香健康的夏日小菜

材料:

茄子: 2根 (约1磅)

盐: 2小勺

甜彩椒:半个,

2大勺泰国蚝油

1小勺糖

蒜瓣:2个,切片

鸡汤:2大勺

九层塔叶子:一小把

Ingredients:

  • Japanese eggplant : 2 (about 1 pound)

  • Salt : 2 tsp

  • Sweet bell pepper: half or one (sliced)

  • Oyster sauce : 2 tbsp

  • Sugar: 1tsp

  • Chicken Stock: 2 tbsp

  • Garlic : 2 cloves (sliced)

  • Basil : 1 bunch

制作/烹饪方法:

  1. 茄子间距着刨除一半的外皮。切成2- 2.5 inch 长,1/4 inch 宽的条(一根茄子切成3或4段)。

  2. 茄子放入盆中, 加2小勺盐, 翻拌均匀。 中间每隔几分钟翻拌一次。共盐20分钟。 茄条会出水。

  3. 盆中加水,清洗茄条上的盐份,滤去污水。重复加水/滤水两次。

  4. 挤去茄条中的多余水份。

  5. 甜彩椒切成1mm-2mm厚的细条。

  6. 锅烧热,加入2大勺油。倒入彩椒翻炒1-2分钟至香味散出。

  7. 接着锅中加入茄条,翻炒2分钟。

  8. 锅中加入2大勺蠔油,继续翻炒至均匀包裏住茄椒。

  9. 加入1小勺糖,2大勺鸡汤,继续翻炒。

  10. 加入蒜片,九层塔叶,继续翻炒至香味四溢。

  11. 关火。盛菜入盘。

Directions:

  1. Cut the eggplant into approximately fry sized sticks as shown.

  2. Add 2 tbsp salt to the eggplant stripes, and mix until even coated. Let sit for 20 to 30 minutes and re-mix several periodically.

  3. Rinse the eggplant with cold water twice.

  4. Squeeze the eggplant to remove remaining water. Set aside.

  5. Slice the sweet bell pepper to thin strips.

  6. Heat wok till hot with high heat, and add 2 tbsp oil. Stir fry the bell pepper for 2 minutes until aroma is released. Then add in eggplant, and stir fry for 2 minutes.

  7. Add 2 tbsp oyster sauce, keep stirring until the eggplant and bell pepper are evenly coated with sauce.

  8. Add 1 tsp sugar, and 2 tbsp chicken stock. Continue stirring.

  9. Add in garlic slices and then Thai basil leaves. Stir until the aroma of garlic and the Thai basil is released, about 1 minute.

My Secret Ingredients:

  • 泰国九层塔:这是此菜式的灵魂。不可或缺。没有此香料,不成此菜。西式sweet basil 的香味达不到同样效果。

  • 甜椒:除了甜味,彩椒更有一种特别的香气,为此菜添加一层香甜。

  • 泰国蚝油: 主妇牌蚝油色泽清亮, 味道鲜美, 强烈推荐。

揽香叮咛:

  • 茄子间距着刨除一半的外皮,这样可以减少皮带来的硬涩口感。只刨除一半,留下一半皮,这样成品还保留茄子漂亮的紫色。

  • 茄子盐渍时间不易过短,也不易过长。过短则达不到软化效果。过长,茄子失水过多,内部组织发僵,口感不够软糯。20分钟左右较好。建议自己偿试观察总结一下。

  • 用盐渍茄子之后再炒制,茄子皮基本上能保持漂亮的紫色,不会变暗沉。吃时比较养眼:)

  • 蠔油推荐这个品牌。

  • 加入2大勺鸡汤的原因:我用铸铁锅炒菜。蠔油中有淀粉成份,入锅后会有些粘锅。所以加入一些鸡汤,防止糊锅。另外鸡汤可以提鲜。鸡汤的量可依据自己情况稍作增减。如果用不粘锅,可以少加一些。

© 2016 by Moments of Joy.