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.