MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)
Categories: Vegetables, Chilies, Sauces, Herbs, Wine
     Yield: 4 servings

   1/4 c  Soy sauce
     2 tb Chinkiang or balsamic
          - vinegar
     2 tb Shaoxing jiu or dry sherry
     1 tb Sugar
     1 ts Crushed red chile flakes
     1 ts Kosher salt
     4 md Japanese eggplants; sliced
          - 2" thick crosswise, cut in
          - 6 wedges
     2 tb Oil
    10 cl Garlic; minced
     1    (3") piece ginger; peeled,
          - minced
     1 ts Sesame oil
   1/4 c  Minced scallions

 Stir soy sauce, vinegar, rice wine, sugar, chile flakes,
 and salt in a bowl; set sauce aside. Place half the
 eggplant in a pie plate. Bring 1/4" water to a boil in a
 14" flat-bottomed wok fitted with a bamboo steamer base.
 Place pie plate with eggplant in steamer base and cover
 with steamer lid; steam until eggplant is tender when
 pierced with a knife, 6-8 minutes. Transfer eggplant to
 a plate. Steam remaining eggplant, adding more water if
 necessary. Discard water and dry wok; heat over high.
 Add canola oil, garlic, and ginger; stir-fry 10 seconds.
 Add eggplant; stir-fry 20 seconds. Stir in reserved
 sauce and cook until sauce is thickened, 3-5 minutes.
 Remove from heat and drizzle with sesame oil; garnish
 with scallions.

 Recipe by: Grace Young & Alan Richardson

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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