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