Name: Eggplant with Hot Garlic Sauce
Ingredients: Coombes; 1 ts Minced red chili pepper(or; 1/4 ts Dried flakes or to; Taste); 1 ts Minced ginger root; 1 ts Minced garlic; 1 ts Sugar; 1 ts Cornstarch; 1 1/2 tb Soy sauce; 1 ts White vinegar; 1/2 c Pork(or more) -- cut into; Strips -- leftover okay); 1/2 To 3/4 lb eggplant -- peeled; Sliced (1-inch strips); 1 c Oil

Vision is our dominant sense. A report published by the Xerox Corporation years ago revealed that 83 percent of what we learn comes through our sight. Hearing provides for 11 percent of what we learn, compared with extremely small percentages from the other three senses: smell, 3.5 percent; touch, 1.5 percent; and taste, 1 percent. No wonder Jesus used visuals!…( Most importantly) Jesus very life was a visual, reinforcing what He taught.

Roy Zuck

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

INGREDIENTS

		Coombes
1	ts	Minced red chili pepper(or
1/4	ts	Dried flakes or to
		Taste)
1	ts	Minced ginger root
1	ts	Minced garlic
1	ts	Sugar
1	ts	Cornstarch
1 1/2	tb	Soy sauce
1	ts	White vinegar
1/2	c	Pork(or more) — cut into
		Strips — leftover okay)
1/2		To 3/4 lb eggplant — peeled
		Sliced (1-inch strips)
1	c	Oil

INSTRUCTIONS

In a small bowl, mix together chili pepper, ginger, garlic, sugar,
cornstarch, soy sauce, and vinegar. Set aside. Peel eggplant and slice into
1x3-inch strips. Slice pork. (one pork chop, some leftover pork, or even
bacon will do.) Heat oil in heavy frying pan or wok. Add eggplant. Fry
until pulp is brown, but not burned. Remove to paper towels to drain. Add
pork to pan; fry until cooked. Remove pork to paper towel. Pour out excess
oil. Heat sauce in pan until near boiling. Add pork and eggplant. Mix
together until heated. Serve hot with rice.  Christine Sugimura- Beaver
Bites Note:No serving size given.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”