Eggplant, chinese style

4 servings

Ingredients

Quantity Ingredient
1 large Eggplant
2 tablespoons Salt
1 teaspoon Freshly-grated ginger root
1 tablespoon Red chile paste with garlic
1 tablespoon Chinese rice wine
1 tablespoon Soy sauce; light
1 tablespoon Sweet bean sauce
1 tablespoon Hot bean sauce
3 tablespoons Peanut oil
3 Garlic cloves; minced
4 Green onions; chopped
1 tablespoon Toasted sesame oil
Green tops of 3 green onions; chopped for garnish

Directions

Cut off the stem of the eggplant and cut into ¾-inch slices. Cut the slices again so that you have ¾-inch-square cubes. Place in a bowl and mix with the salt. Place in a colander and let drain for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or rinse and pat dry with paper towels. Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce. Stir and set aside. Heat a wok or very large frying pan. Add the peanut oil and the garlic. Saute for a moment and then add the eggplant and green onion. Stir-fry over high heat until the eggplant is tender, 7 to 10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes.

Place on the serving platter and drizzle the sesame oil over the top. Add green onion tops for garnish.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-09-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-17-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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