Thai Barley Stir-Fry

Source: National Barley Foods Council

1/2 cup regular pearl barley
1 cup water
2 tablespoons peanut or vegetable oil, divided
2 boneless, skinless chicken breast halves, cut into bite-size pieces
2 cloves garlic, finely chopped
1 cup thinly sliced eggplant
1/2 cup chopped red bell pepper
1/2 cup chopped onion
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
8 to 10 drops red pepper sauce
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 teaspoon soy sauce
3 tablespoons chopped peanuts
Shredded red cabbage and carrot curls, for garnish

Combine barley and water in small saucepan. Bring to a boil. Reduce to low, cover, and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.

In large skillet or wok, heat 1 tablespoon of oil over high heat. Add chicken pieces and garlic. Stir-fry 3 to 4 minutes. Add cooked barley and stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan and keep warm. Heat remaining 1 tablespoon of oil in skillet. Add eggplant, bell pepper, and onion and stir-fry 3 minutes. Add basil, mint, red pepper sauce, sugar, oyster sauce, and soy sauce. Cook 2 more minutes. Return barley-chicken mixture to skillet and stir-fry 3 minutes.

Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai finishing touch.

Serves 4.