Sustainable Hastings/Stoneledge Farm CSA

Here’s a recipe from Elisa:

here’s my addition of a recipe: Thai basil & eggplant stirfy.

i googled thai basil recipes and this one caught my eye. sorry to say i didn’t get url that it was at. i did not use the sambal oelek (chili garlic paste)what is that? where is that? as well i cooked the veggies almost twice as long as directed – cooking time depends on how large the veggies are and how al dente you like your veggies – as well i added a pepper from our harvest – so this dish used 4 of the items from ‘the bag’.

bon apetite:

Ingredients

2 T peanut oil
1/2 – 1 tsp sambal oelek (chili garlic paste)
1/2 onion, cut in slivers
4 – 6 cloves of garlic minced, 2 reserved
1 -3 chili peppers, finely chopped
2 Japanese eggplant, cut in irregular slices
1/4 C vegetable broth
3 T soy sauce, 2 reserved
1 tsp. brown sugar
1 T cornstarch
1 tsp. sesame oil
1/2 C basil leaves, torn

Directions
First, assemble your ingredients for the stir fry. Chop the onion, hot pepper, 2 cloves of garlic, and eggplant; combine them in a bowl. Prepare your sauce. In a small dish, combine the 2 reserved tablespoons of soy sauce, the brown sugar, the sesame oil, and the reserved garlic. In a separate small dish, dissolve the cornstarch in 2 tablespoons of water. Heat the peanut oil in a wok or large saute pan. When the oil is hot, add the chopped vegetables and the sambal oelek. Stir fry the vegetables for 5-6 minutes, adding the broth toward the end of the cooking time to keep the vegetables moist. Season the veggies with a tablespoon of soy sauce, and stir fry for another minute. Pour the sauce mixture over the stir fry, then the cornstarch mixture. Stir well, then add most of the basil. Let it wilt. Remove the pan from heat and serve. Garnish with the remaining basil and serve over steamed rice.