| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Frugal01 | 4 | servings |
INGREDIENTS
| 1 | lg | Eggplant |
| 2 | tb | Salt |
| 1 | ts | Freshly-grated ginger root |
| 1 | tb | Red chile paste with garlic |
| 1 | tb | Chinese rice wine |
| 1 | tb | Soy sauce; light |
| 1 | tb | Sweet bean sauce |
| 1 | tb | Hot bean sauce |
| 3 | tb | Peanut oil |
| 3 | Garlic cloves; minced | |
| 4 | Green onions; chopped | |
| 1 | tb | Toasted sesame oil |
| Green tops of 3 green onions; chopped for garnish |
INSTRUCTIONS
Cut off the stem of the eggplant and cut into 3/4-inch slices. Cut the slices again so that you have 3/4-inch-square cubes. Place in a bowl and mix with the salt. Place in a colander and let drain for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or rinse and pat dry with paper towels. Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce. Stir and set aside. Heat a wok or very large frying pan. Add the peanut oil and the garlic. Saute for a moment and then add the eggplant and green onion. Stir-fry over high heat until the eggplant is tender, 7 to 10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes. Place on the serving platter and drizzle the sesame oil over the top. Add green onion tops for garnish. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-09-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
A Message from our Provider:
“God cares”