In Taiwan eggplant with basil is considered a typical Hakka cuisine. It is believed that Hakka people were originally nomads from Northern China who migrated to southern provinces of Guangdong, Jiangxi and Fujian in the 17th century, and later on to overseas including Taiwan. About 20% of Taiwan's population is of Hakka descent, many settled in Hsinchu where I grew up. The rest of Taiwan's population consists of aborigines, Taiwanese and mainlanders. I belong to the mainlander group who has only been in Taiwan for four generations. My parents evacuated from China in 1949 led by the Nationalist government who lost the civil war to the Communists. The aborigines, Taiwanese and Hakka have been in Taiwan centuries earlier than the mainlanders and enjoyed their own language and cultural heritage. The Nationalist government, as the ruling class and occupying forces usually do, imposed their might, superiority and culture on the occupied. But despite of 40 years of political, economic and cultural oppression good food transcended all boundaries; Taiwanese and Hakka cuisines have shared as much, if not more, popularity as mainland (Canton, Hunan, Sichuan, Shanghai are the better known ones)cuisines in Taiwan. This "food equality" makes me hopeful that when it comes to food - We are One People. You might be wondering about the lack of mentioning of the aboriginal food culture. Well, that will be another day and a very long story.
Eggplant with Basil
Ingredients:
3-4 Chinese eggplant, cut in 2" strips or 1" rounds
1 cup loosely packed basil
1 cup of oil
1 Tbsp chili bean sauce (less if desired)
1 tsp minced green oion, garlic and ginger
1 tsp soy sauce and 1/2 tsp sugar
Directions:
1. Heat 1 cup of oil in a wok or frying pan until hot, add eggplants and stir-fry until all pieces are coated with oil. Cook for a couple of minutes with high-medium heat, then turn down the heat to very low and cook the eggplant until very soft. This might take 15-20 minutes. Stir occasionally.
2. Take out the eggplants and drain. If there is excess of oil left, pour into a small bowl or jar for other use.
3. Heat 1 tbsp of the drained oil until hot. Add chili bean sauce, green onion, garlic and ginger, stir-fry about 30 seconds until fragrant. Add drained eggplants, basil, soy sauce and sugar, heat through and serve.
Try it and let me know how it turns out. If you enjoy it invite someone who sees the world differently than you, share it and see what happens!
Thanks to S.K. who asked these worth-answering questions in an email about this recipe:
ReplyDelete1. Where can you get Chinese eggplant on the Olympic Peninsula?
I haven't been able to find them without going to Seattle: Uwujimaya,
other Asian groceries in the International district and Ranch 99 in
Edmonds have them. I've never tried the regular eggplant but I
imagine it would work with the tough skin peeled. Chinese eggplant
is long (6"-10") and skinny (1"-1.5" round) with more tender skin.
2. How many does it serve?
This is a good question. Most Western recipes include servings
automatically, however, traditionally Chinese meals are shared
communally - a typical Chinese meal for 4 will include a meat or
fish dish, a vegetable dish, a tofu dish and a soup. Each person
will have his/her individual rice bowl which serves as the soup
bowl at the end of the meal. All the other dishes are shared.
For a simplified Western version, serve this eggplant and basil
over steamed white or brown rice, add stir-fried broccoli or boy
choy with meat or tofu for vegetarians. It can serve up to 4.
Not sure why my last comment came out the way it did - how the sentences separated in strange places. Comments can only be deleted not edited so I apologize for any inconvenience or annoyance.
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