Eggplant imperial
6 Servings
Ingredients
| Quantity | 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 |
Directions
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
THUNDERBIRD MOTEL, COLLINS AVE, MIAMI BEVERAGE: TEA
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .