Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Eggplant, 1 to 1.5 pounds, cut in to 1\"x3\" strips and soaked in cold water for 15 minutes. Drain and shake dry. |
2 \N | Scallions, cut in 1/2 inch pieces |
4 \N | Cloves of garlic, minced |
1 \N | Jalapeno, seeded and chopped, optional (I left it out) |
1 teaspoon | Oil (up to 2) |
¼ cup | Lite soy sauce |
½ cup | Water |
1 teaspoon | Sugar |
1 tablespoon | Cornstarch |
SAUCE
Heat oil in nonstick skillet or wok, and add eggplant, tossing to coat.
Cook 2 minutes uncovered, then add garlic and onion and cook, covered, until eggplant is limp (about 5 minutes). Add sauce ingredients, and cook and stir until thick. Serve over rice.
The kicker of this recipe, is that it originallly called for ½ cup of oil to cook the eggplant in!! We didn't miss it a bit. I als added a few drops of sesame oil before serving, and would try this with a bit of fresh ginger added with the garlic as well. My hubby also agreed that we should try it with chicken in place of the eggplant for a meat dish. I'll verify the ingredients, and post Monday if there is a correction, but it's so simple I'm pretty sure it's correct.
Posted to Digest eat-lf.v097.n049 by NFRITZ@... on Feb 20, 1997.