1/2 cup chicken stock
2 tablespoons soy sauce
2 tablespoons balsamic vinegar, or chinese black vinegar
1 tablespoon hoisin sauce
1 1/2 tablespoons canola oil
3 cups eggplant, Japanese eggplants, cut in 1″ slices
1 cup tofu
1 green onion, thinly sliced
1/2 teaspoon cornstarch
1 teaspoon water
2 tablespoons basil leaves, or Thai basil, minced
For the sauce combine the stock, soy sauce, vinegar, and hoisin sauce. Set aside.
Heat the oil in a wok until you see a wisp of white smoke. Toss in the eggplant and garlic and stir fry until almost tender – about 2 minutes. Add the scallions and tofu and continue to stir fry another 30 seconds.
Add the sauce, bring to a boil and cover with a lid. Lower the heat to medium and cook for 5 minutes.
Dissolve the cornstarch in the water and add to the eggplant. Stir in the basil and serve.
Note * For this dish we love to use fried tofu cakes – you can easily find them at a local Asian market in the refrigerated section. You can also use firm tofu that has been drained if you prefer, or substitute thinly sliced cooked pork.
Note ** You can lower the amount of oil called for in the recipe, but it will take a few more minutes to cook the eggplant. Make sure your wok or pan is very, very hot as the eggplant will quickly soak up the oil.
Nutritional Analysis per Serving
Fat: 17grams, 2 grams saturated
Carbs: 17 grams
Protein: 13 grams