Categories: Side dish or full meal

Ingredients

• 4 long Asian eggplants
• 4 cloves garlic
• 2 jalapeño, fresno or serrano peppers
• 2 Tbs peanut oil
• 1 tsp palm or brown sugar
• 2 Tbs vegetarian oyster sauce
• 1 Tbs Thai thin soy sauce or light soy sauce or vegetarian fish sauce.
• 1/2 tsp white vinegar
• 1 cup whole Thai sweet basil leaves with flowers (or use small or half leaves of regular basil)
• 1 cup raw cashews (optional)

Directions

1. Wash and dry the eggplant, peppers and basil.

2. Chop the garlic and slice the peppers into thin rounds with seeds.

3. Trim off stem ends of eggplants and cut crosswise into 2 inch segments. Cut each segment in half lengthwise, then cut each remaining piece into 3-4 strips lengthwise. Steam the eggplant for 6-7 minutes until partially soft. Set aside. Can be done a day ahead of time and kept in fridge.

4. Heat a wok or skillet over high heat. Swirl in the oil and let heat for 10-15 seconds, Add the garlic, stir, then quickly add the peppers and stir a few more seconds. Add the eggplant strips and toss for about 30 seconds.

5. Add oyster sauce and mix well. Add the sugar and soy sauce and mix. If necessary, add 1-2 Tbs water to help cooking if eggplants are not soft enough. Add vinegar and basil and stir until wilted and well mixed.

6. Serve with brown rice (preferably brown jasmine rice).

7. Add cashews for a one-dish meal. Heat oven to 350. Put raw cashews on baking sheet. Watch carefully, tossing every 5 minutes until nicely browned, about 15 minutes total. Add to dish at the end and mix thoroughly.

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