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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Meats Cooking liv, Import 1 Servings

INGREDIENTS

1/4 c Vegetable oil
1 1/4 lb Eggplant, peeled if desired
and cut into 1/2-inch
cubes
about 6 cups
1 t Cornstarch
1/2 c Chicken broth
1 t Minced garlic
1 T Minced peeled fresh
gingerroot
2 t Szechwan chili paste, or to
taste up to 3
1 t Hoisin sauce
1 T Rice vinegar or white-wine
vinegar
1 T Dry sherry
3 Scallions, sliced thin
2 T Soy sauce
1 T Firmly packed light brown
sugar
1 Red bell pepper, minced
1/2 t Oriental sesame oil, or to
taste

INSTRUCTIONS

In a wok or large skillet heat the vegetable oil over high heat until
it is hot but not smoking and in it stir fry the eggplant over
moderately high heat for 3 to 5 minutes, or until it is tender and
browned. Transfer the eggplant with a slotted spoon to paper towels  to
drain.  In a small bowl dissolve the cornstarch in the broth. To the
wok add  the garlic, the gingerroot, the chili paste, the hoisin sauce,
the  vinegar, and the Sherry and stir fry the mixture for 30 seconds.
Add  the scallions and stir fry the mixture for 30 seconds. Add the soy
sauce, the brown sugar, the cornstarch mixture, stirred, the bell
pepper, and the eggplant and stir fry the mixture for 1 minute, or
until the eggplant has absorbed most of the liquid. Remove the wok
from the heat, add the sesame oil and salt and pepper to taste, and
toss the mixture well. The eggplant mixture may be made 1 day in
advance and kept covered and chilled.  Yield: 4 cups  Recipe by:
Cooking Live Show #CL8974  Posted to MC-Recipe Digest V1 #846 by
"Angele and Jon Freeman"  <jfreeman@netusa1.net> on Oct 14, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 765
Calories From Fat: 504
Total Fat: 57g
Cholesterol: <1mg
Sodium: 1543.9mg
Potassium: 1896.5mg
Carbohydrates: 55.9g
Fiber: 23.7g
Sugar: 24.7g
Protein: 12.3g


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