| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant, 1 to 1.5 pounds, cut in to 1"x3" strips and soaked in cold water for 15 minutes. Drain and shake dry. |
| 2 |
|
Scallions, cut in 1/2 inch pieces |
| 4 |
|
Cloves of garlic, minced |
| 1 |
|
Jalapeno, seeded and chopped, optional (I left it out) |
| 1 |
ts |
Oil (up to 2) |
| 1/4 |
c |
Lite soy sauce |
| 1/2 |
c |
Water |
| 1 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
SAUCE
Heat oil in nonstick skillet or wok, and add eggplant, tossing to coat.
Cook 2 minutes uncovered, then add garlic and onion and cook, covered,
until eggplant is limp (about 5 minutes). Add sauce ingredients, and cook
and stir until thick. Serve over rice.
The kicker of this recipe, is that it originallly called for 1/2 cup of oil
to cook the eggplant in!! We didn't miss it a bit. I als added a few drops
of sesame oil before serving, and would try this with a bit of fresh ginger
added with the garlic as well. My hubby also agreed that we should try it
with chicken in place of the eggplant for a meat dish. I'll verify the
ingredients, and post Monday if there is a correction, but it's so simple
I'm pretty sure it's correct.
Posted to Digest eat-lf.v097.n049 by NFRITZ@nssdca.gsfc.nasa.gov on Feb 20,
1997.
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