| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 1 | Or | |
| 2 | Cloves garlic | |
| 3 | tb | Oil or lard |
| 1 | c | Stock |
| 2 | tb | Soy sauce |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Peel eggplant; cut lengthwise in quarters, then crosswise in 1-inch sections. Crush garlic. 2. Heat oil. Add garlic; stir-fry a few times. Add eggplant and stir-fry gently to coat with oil (1 to 2 minutes). 3. Add stock, soy sauce and salt and bring to a boil. Then simmer, covered, until done (10 to 15 minutes). NOTE: Overcooking makes eggplant mushy. It's at its best when soft on the outside, but still firm inside. VARIATIONS: 1. After step 2, add 1 tablespoon shrimp sauce and stir-fry 1 minute more. Then pick up step 3, omit the soy sauce and salt. 2. In step 3, add 2 tablespoons of dried shrimp (which have been simmered 10 minutes in 1 pup of water). Then, during the last 5 minutes of cooking, add the soy sauce and salt. (The shrimp water may be substituted for the stock.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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