How to make it

  • Mix cornstarch and water in a separate cup or bowl. Set both aside.
  • Chop the eggplant up into bite-size pieces (be sure to leave the peel on - this is where most of the nutrients are).
  • In a large frying pan or wok, over medium-high heat. Add the garlic, chilli, and eggplant. 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).
  • Add all sauces and continue stir-frying for 5 more minutes, or until the eggplant is soft . Add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly.
  • In a serving platter, sprinkle basil leaves and sesami seed over top. Serve over rice.

Reviews & Comments 4

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  • janierbearthyahoocom 14 years ago
    So sweet and simple! Love it.
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  • itsajourney 14 years ago
    Looks like great way to use my eggplant! Thanks for the great recipe!
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  • watson2167 14 years ago
    You don't have to put fish sauce, try to cook it without it, just add a little more of oyster sauce...that all you need..oyster sauce have enough salt in it. I put them in my, actually if you don't like it, you don't have to put it in.....try with extra oyster sauce and see how you like it if can alway put salt..Hope you mom and day enjoy it...let me know...
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    " It was excellent "
    misstracyflick ate it and said...
    Hi,I liked this but my mom and dad don't care for fish sauce, so we just missed it out, but I was wondering if you have and suggestions for a substitute?
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