Fragrant asian eggplant - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Green onion | |
| ¼ | cup | Vegetable oil |
| 1 | 1/2-inch piece peeled fresh gingerroot, thinly sliced | |
| 2 | Cloves garlic, crushed | |
| 3 | 6-inch-long (about 1 lb) Japanese or Chinese eggplants, cut diagonally into 1/2-inch-thick slices | |
| ¼ | pounds | Ground pork or turkey |
| 3 | smalls | Carrots, peeled and cut diagonally into 3/16 inch-thick slices |
| ½ | cup | Reduced-sodium chicken broth |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Light soy sauce |
| 1 | teaspoon | Sugar |
Directions
1. Cut green onion crosswise, including green top, into quarters. Cut onion pieces lengthwise into very thin strips or shreds; set aside green strips for garnish.
2. Heat wok or 5-quart Dutch oven over medium-high heat until hot.
Add the oil and heat 30 seconds. Add ginger slices, crushed garlic, and white part of green onion and cook, stirring with slotted spoon, until the oil is fragrant- about 3 minutes. Remove and discard ginger, garlic, and onion.
3. Add eggplant slices to oil in wok. Stir-fry just until wilted and lightly browned- about 3 minutes. Remove eggplant to bowl. Add pork and stir-fry over high heat until well browned-about 4 minutes. Stir in carrots and broth. Cover and cook over low heat until carrots are ten- der-about 3 minutes.
4. Meanwhile, in cup, combine cornstarch, soy sauce, and sugar. Stir cornstarch mixture into pork mixture and cook, stirring constantly, until sauce thickens and boils. Return eggplant to wok and stir until heated through. Transfer to bowl; top with shredded onion.
Nutritional information per serving-protein: 7 grams; fat: 21 grams; carbohydrate: 17 grams; fiber: 6 grams; sodium: 265 milligrams; cholesterol: 20 milligrams; calories: 279.
Country Living/August/93 Scanned & fixed by DP & GG