3 small Chinese eggplants, halved lengthwise and cut into 1-inch (2.5 cm) pieces on an angle
1 lb (450 g) firm tofu, patted dry and cut into 1/2-inch (1 cm) slices, then into triangles
1 red bell pepper, seeded and thinly sliced
2 garlic cloves, chopped
1 red bird’s eye chili pepper, thinly sliced
1 tbsp (15 ml) seasoning sauce
1 tbsp (15 ml) soybean paste
1 tbsp (15 ml) oyster sauce
2 tsp sugar
Vegetable oil, for frying
Thai basil leaves, for serving
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.