Yield: 4 Servings
|2 \N||Cloves garlic|
|3 tablespoons||Oil or lard|
|2 tablespoons||Soy sauce|
1. Peel eggplant; cut lengthwise in quarters, then crosswise in 1-inch sections. Crush garlic.
2. Heat oil. Add garlic; stir-fry a few times. Add eggplant and stir-fry gently to coat with oil (1 to 2 minutes).
3. Add stock, soy sauce and salt and bring to a boil. Then simmer, covered, until done (10 to 15 minutes).
NOTE: Overcooking makes eggplant mushy. It's at its best when soft on the outside, but still firm inside. VARIATIONS: 1. After step 2, add 1 tablespoon shrimp sauce and stir-fry 1 minute more.
Then pick up step 3, omit the soy sauce and salt.
2. In step 3, add 2 tablespoons of dried shrimp (which have been simmered 10 minutes in 1 pup of water). Then, during the last 5 minutes of cooking, add the soy sauce and salt. (The shrimp water may be substituted for the stock.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .