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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