Spicy Eggplant And Broccoli In Ginger Sauce

* preferably the small dark purple variety, halved lengthwise and sliced into 2/3" thick pieces, then soaked in water to prevent blackening

Remove and drain the eggplant.

Heat the oil in a large wok or skillet over moderate heat. Add the garlic, chili paste, and ginger. Stir until fragrant, about 20 seconds.

Add the eggplant and stir-fry for 3-4 minutes. Add the next 4 ingredients. Toss until well blended. Reduce heat and let simmer for 3-5 more minutes.

Meanwhile, mix the water and cornstarch with a whisk or chopsticks until cornstarch is fully dissolved. Add the cornstarch mixture, 1 tbsp. at a time, to slightly thicken the stir-fry sauce just enough to coat a spoon. Add the red bell pepper and basil and remove from heat.

Transfer to a serving dish and garnish with cilantro.

Recipe Source: From The Best of Vietnamese and Thai Cooking by Mai Pham