|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|
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@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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