| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats, Grains | French | Vegetable | 6 | Servings |
INGREDIENTS
| 4 | Chinese eggplants -or- | |
| 2 | Regular eggplants | |
| 1 | lg | Green bell pepper |
| 1 | lg | Red pepper |
| 6 | oz | Pork tenderloin or other lean cut |
| 2 | Scallions | |
| 1 | tb | Dark soy sauce |
| 2 | tb | Light soy sauce |
| 1/2 | c | Chicken broth |
| 1 | tb | Vinegar |
| 1 1/2 | ts | Sugar |
| 1 | ts | Finely chopped garlic |
| 2 | ts | Cornstarch |
| 1 | ts | Sherry |
| 1 1/2 | c | Peanut oil; for frying |
INSTRUCTIONS
Peel eggplant & cut it diagonally into pieces the size & shape of French fries. Core & seed the peppers & cut them into very fine slivers. Cut the pork into matchstick-shaped sticks. Chop the scallion & reserve. Combine remaining ingredients, except peanut oil, to make sauce, reserving 1/2 tsp. garlic. Heat all but 1/4 cup oil in a wok, & fry eggplant slices over high heat for 3-4 minutes, or until completely cooked. Transfer eggplant to a colander, then rinse it off under hot water to wash away the oil. Discard oil. Add remaining 1/4 cup oil to wok & heat it over high heat. Stir-fry pork with 1/2 tsp. garlic for 1 minute. Add slivered peppers & continue to stir-fry for 1 minute. Thoroughly mix the sauce & add it to wok with eggplant. Cook mixture, stirring well until sauce thick- ens. Add scallions, mix well, and serve. (Note: Make sure cornstarch is dissolved.) CHRISTINE LEE'S THUNDERBIRD MOTEL, COLLINS AVE, MIAMI BEVERAGE: TEA From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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