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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Vegetables 1 Servings

INGREDIENTS

1 Eggplant, 1&1/2 lbs
2 Fresh jalapenos, 3"
eachseeded/cho
4 Cloves garlic, minced
1 Green onion, chopped in
1/2" pcs.
1/2 c Oil
1/4 c Soy sauce
1/2 c Water
1/2 t White pepper, to 1 tsp
1 t Sugar
1 T Cornstarch

INSTRUCTIONS

Cut eggplant into 1"x 3" julienne pcs. Soak in ice water for 15 min.
Drain eggplant and dry with paper towels. Heat wok, add oil. Add
eggplant, stir to coat with oil, cover and cook 2 min. Uncover and
continue cooking for 2 min. Add chopped peppers, garlic, green onion,
and cook until eggplant is tender (20 to 30 min.) Pieces must be
completely limp before sauce is added. Stir sauce ingredients  together
and add to eggplant. Stir until thick. Remove to serving  dish. Serve
just warm or at room temp. for optimum taste.  [I have made this a few
times with varying success. If I get good,  very hot jalapenos, the
dish is wonderful and VERY hot-spicy. It can  be made with 1 jalapeno
and less white pepper for those who don't  want it so hot. I did not
find a mildly spicy dish though to be  satisfying.]  Judy Chen NOTES :
In response to the request for "eggplant in a spicy  garlic sauce", I
post this recipe from "The New West Coast Cuisine"  cookbook, by L.
Eckhardt.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1196
Calories From Fat: 972
Total Fat: 110g
Cholesterol: 0mg
Sodium: 2744.4mg
Potassium: 1283.1mg
Carbohydrates: 52.5g
Fiber: 17.5g
Sugar: 24.1g
Protein: 9.2g


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