Name: Yang Chow Eggplant in Hot Spicy Garlic Sauce
Ingredients: Vegetable oil; 1 lb Japanese eggplant, peeled and cut into 3x1-inch pieces; 1/4 ts Minced ginger root; 1/4 ts Minced garlic; 1/3 lb Ground pork or chicken; 1/2 c Shredded bamboo shoots; 2 tb Cooking wine; 1/3 c Chicken broth; 2 tb Soy sauce; 2 ts Sugar; 1 ts Vinegar; Chile oil; 1 1/2 ts Cornstarch; 3 ts Water; 1 ts Minced green onions; 5 Drops sesame oil

As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats	Chinese	Chinese, Main dish	2	Servings

INGREDIENTS

		Vegetable oil
1	lb	Japanese eggplant, peeled and cut into 3×1-inch pieces
1/4	ts	Minced ginger root
1/4	ts	Minced garlic
1/3	lb	Ground pork or chicken
1/2	c	Shredded bamboo shoots
2	tb	Cooking wine
1/3	c	Chicken broth
2	tb	Soy sauce
2	ts	Sugar
1	ts	Vinegar
		Chile oil
1 1/2	ts	Cornstarch
3	ts	Water
1	ts	Minced green onions
5		Drops sesame oil

INSTRUCTIONS

Heat about 1/2 cup vegetable oil in skillet. Add eggplant pieces. Fry 2 to
3 minutes until golden. Remove from pan and drain on paper towels.
Combine 1 teaspoon vegetable oil, ginger and garlic in wok. Heat until hot.
Add pork, bamboo shoots, cooking wine, broth, soy sauce, sugar, vinegar and
chile oil to taste. Cook and stir until sauce begins to boil.
Add eggplant and toss to coat well. Bring to boil and cook 30 seconds
longer. Mix cornstarch with water to make paste. Stir into sauce mixture
and cook 30 seconds. Turn heat off. Add green onions and sesame oil. Makes
2 main course, or 3 to 4 appetizer servings.

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