I dipped the diced eggplant in cornstarch, then a water/cornstarch slurry, and then flour before quickly cooking in peanut oil.
After cooking the tofu, vegetables and eggplant separately, I added the sauce. It was based off the famous Vegweb recipe I posted here
but a less sweet version.
I added the fresh basil at the end because so many of the dishes I enjoy at Bay Leaf involve a sweet, tangy sauce and fresh basil, and I had some.
Anyway, it was a grand meal for a stir fry. Served with black rice, green peppers and celery.
Anyway once again, I'm off to Seattle for business and pleasure starting tomororw until Sunday. When I return, I will be posting about a Purely Decadent Coconut Ice Cream tasting and my Seattle eats. I haven't been to Seattle since last year, and I'm stoked.
Will I make it to Squid & Ink?
How many Mighty-O's will I try?