Title: YANG CHOW EGGPLANT IN HOT SPICY GARLIC SAUCE
Categories: Chinese, Main dish
Yield: 2 servings
Vegetable oil
1 lb Japanese eggplant, peeled
-and cut into 3x1-inch
-pieces
1/4 ts Minced ginger root
1/4 ts Minced garlic
1/3 lb Ground pork or chicken
1/2 c Shredded bamboo shoots
2 tb Cooking wine
1/3 c Chicken broth
2 tb Soy sauce
2 ts Sugar
1 ts Vinegar
Chile oil
1 1/2 ts Cornstarch
3 ts Water
1 ts Minced green onions
5 Drops sesame oil
Heat about 1/2 cup vegetable oil in skillet. Add
eggplant pieces. Fry 2 to 3 minutes until golden.
Remove from pan and drain on paper towels.
Combine 1 teaspoon vegetable oil, ginger and garlic in
wok. Heat until hot. Add pork, bamboo shoots, cooking
wine, broth, soy sauce, sugar, vinegar and chile oil
to taste. Cook and stir until sauce begins to boil.
Add eggplant and toss to coat well. Bring to boil and
cook 30 seconds longer. Mix cornstarch with water to
make paste. Stir into sauce mixture and cook 30
seconds. Turn heat off. Add green onions and sesame
oil. Makes 2 main course, or 3 to 4 appetizer servings.
