Name: Eggplant Imperial
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

Afflictions are not to punish, but to purify the believing soul. They are not in wrath, but in mercy. Amidst the distresses and miseries of life – it is a felicity to belong to Christ, without whose permission and appointment, no evil can befall us! He always sends afflictions for our good; and knows by experience, what it is to suffer them. His kind hand will speedily put an end to all the pains we feel when we have derived from them all the good which He intends to do for us, by them.

John Fawcett

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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