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Spicy Eggplant and Broccoli in Ginger Sauce


2 pounds Japaneses Eggplant, preferably the small dark purple variety
3 tablespoons Vegetable Oil
1 tablespoon minced Garlic
1 teaspoon Ground Chili Paste
2 tablespoons minced Fresh Ginger
1/2 small Yellow Onion, cut into thin wedges
3 cups Broccoli Florets, cut into bite-size pieces, blanched, and shocked in ice water
2 tablespoons Soy Sauce
2 tablespoons Vegetarian Oyster Sauce
1/2 cup Water
1/2 Red Bell Pepper, julienned
1/4 cup Fresh Thai Basil Leaves, halved
6 Fresh Cilantro Sprigs, for garnish


1. Mix water with cornstarch. Set aside.

2. Slice eggplant in half lengthwise. Slice eggplant halves into approximately 3/4" 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 red bell pepper and basil. Remove from heat.

9. Transfer to serving dish.

10. Garnish with cilantro.

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