Easy Eggplant Stir Fry
Ingredients
- 4 Japanese eggplants (about 1 1/2 pounds)
- 5 tablespoons canola oil or peanut oil, divided
- 2 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon plum sauce
- 2 jalapeño peppers, cut into thin rings
- 1 small yellow onion, sliced into 1/4-inch wedges
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 cup packed fresh basil leaves
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