2 cup oil, for blanching (500 ml)
4 Japanese eggplants, roll cut or sliced on the diagonal
2 tsp sesame oil (10 ml)
1 tsp grapeseed oil (5 ml)
1 carrots, sliced ¼-inch thick
1 cup sugar snap peas (250 ml)
4 kaffir lime leaves, chopped
2 clove garlic, minced
2 tsp minced ginger (10 ml)
1 fresh chile, chopped, or chiles flakes, optional
1 ½ Tbsp soy sauce or tamari (22 ml)
1 Tbsp hoisin sauce (15 ml)
1 Tbsp toasted sesame seeds, for garnish (15 ml)
lime wedges, for serving, if desired
1. Heat oil to 350 degrees F. in a wok, large pot or large skillet. Blanch eggplant in oil for 2 minutes. This will help with keeping a bright purple colour. Transfer to a plate lined with paper towel. Discard oil.
2. Heat grapeseed oil and sesame oil in a wok or large skillet until almost smoking. Add carrots and sugar snap peas and stir fry them over high heat, about 1 minute. Add the kaffir leaves, garlic ginger, chile and stir fry another minute. Add the eggplant and continue to cook for another minute. Add soy sauce and hoisin and mix to coat. Transfer to plate. Sprinkle with sesame seeds and garnish with lime wedges. Serve with steamed rice.