Hunan eggplant

Yield: 1 Servings

Measure Ingredient
2 tablespoons Chile paste with garlic; (Chinese grocery store)
1 teaspoon Dark soy sauce
2 teaspoons Light soy sauce
1 tablespoon Rice wine vinegar
1 teaspoon Sugar
Salt to taste
1 Eggplant; about 1 pound or more
½ cup Peanut oil
1 tablespoon Dry sherry OR chinese cooking wine
1 tablespoon Chopped up fine habanero
¼ cup Water
1 tablespoon Water mixed with 1 tsp cornstarch

Combine first six ingredients in small bowl. Leave skin on and cut eggplant into bite size chunks. Heat a wok over high heat until a drop of water goes to steam, add the peanut oil, just before the oil smokes, throw in the eggplant, sherry and the hab..stir fry for about three minutes or until the eggplant is slightly brown, and soft, turn down heat, add the water and cover for another minute, remove cover, stir in the chile paste, soy sauce mixture, and the corn starch if too thin and cook until thickened..Very good dish NO MEAT AT ALL, there kid! Cheers Doug in BC Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Apr 27, 1998

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