Deep-frying Chinese eggplant—the real superstar in this recipe—brings out the addictively sweet side of the fruit (yes, fruit!). Tossed with tofu and green beans, this quick stir-fry supper gets its swagger from a mix of soybean paste, seasoning sauce, unctuous oyster sauce and the peppy kick of a bird’s-eye chili.
Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with two layers of paper towel.
Fry the green beans in the oil for 1 minute or until al dente. Watch out for splattering. Drain on the paper towel.
Fry the eggplant in the oil for 2 to 3 minutes or until tender and golden. Add to the green beans on the paper towel.
Fry the tofu in the oil for 2 to 3 minutes or until lightly golden. Add to the vegetables on the paper towel.
In a wok or large, deep skillet over medium-high heat, soften the bell pepper, garlic and chili pepper in 1 tbsp (15 ml) of oil. Add the green beans, eggplant, tofu, seasoning sauce, soybean paste, oyster sauce and sugar. Mix well.
Garnish with Thai basil leaves and serve with rice, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.