Yield: 6 Servings
|4||Chinese eggplants -or-|
|1 large||Green bell pepper|
|1 large||Red pepper|
|6 ounces||Pork tenderloin or other lean cut|
|1 tablespoon||Dark soy sauce|
|2 tablespoons||Light soy sauce|
|½ cup||Chicken broth|
|1 teaspoon||Finely chopped garlic|
|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
THUNDERBIRD MOTEL, COLLINS AVE, MIAMI BEVERAGE: TEA
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .