| 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.
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