Eggplant imperial

Yield: 6 Servings

Measure Ingredient
4 Chinese eggplants -or-
2 Regular eggplants
1 large Green bell pepper
1 large Red pepper
6 ounces Pork tenderloin or other lean cut
2 Scallions
1 tablespoon Dark soy sauce
2 tablespoons Light soy sauce
½ cup Chicken broth
1 tablespoon Vinegar
1½ teaspoon Sugar
1 teaspoon Finely chopped garlic
2 teaspoons Cornstarch
1 teaspoon Sherry
1½ cup Peanut oil; for frying

Peel eggplant & cut it diagonally into pieces the size & shape of French fries. Core & seed the peppers & cut them into very fine slivers. Cut the pork into matchstick-shaped sticks. Chop the scallion & reserve. Combine remaining ingredients, except peanut oil, to make sauce, reserving ½ tsp.

garlic. Heat all but ¼ cup oil in a wok, & fry eggplant slices over high heat for 3-4 minutes, or until completely cooked. Transfer eggplant to a colander, then rinse it off under hot water to wash away the oil. Discard oil. Add remaining ¼ cup oil to wok & heat it over high heat. Stir-fry pork with ½ tsp. garlic for 1 minute. Add slivered peppers & continue to stir-fry for 1 minute. Thoroughly mix the sauce & add it to wok with eggplant. Cook mixture, stirring well until sauce thick- ens. Add scallions, mix well, and serve. (Note: Make sure cornstarch is dissolved.) CHRISTINE LEE'S


From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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