Spicy Hot Eggplant Sauté

1 pound eggplant
vegetable oil (preferably peanut oil)
1 teaspoon minced garlic
1/2 teaspoon minced ginger
5 to 7 diced chili peppers
1 tablespoon cooking wine
1 teaspoon soy sauce
2 tablespoons shredded bamboo shoot
10 straw mushrooms
1 tablespoon shredded black fungus
1 cup stock
1/2 teaspoon vinegar
1 teaspoon minced green onion
1 tablespoon a thick mixture of cornstarch and water
1 teaspoon glazing oil

Partially peel the skin off the eggplant lengthwise. Cut the eggplant into finger-size strips. Deep fry in oil until slightly brown. Drain. Set aside.

Heat wok for 20 seconds. Add 1 tablespoon oil, minced garlic, minced ginger and the chilis. Stir 10 seconds. Add wine, soy sauce, bamboo shoots, straw mushrooms and black fungus. Stir and flip the ingredients in the wok several times. Add stock, vinegar and green onion. Simmer 20 seconds. Add cornstarch mixture and glazing oil. Flip ingredients to blend in the thicken cornstarch and to spread glazing oil.

Serves 4.

Spicy Hot Eggplant Sauté includes a glazing oil that can be used on many stir-fry dishes. To make the glazing oil, simmering about a cup each of ginger and green onion trimmings in 1 gallon of vegetable oil for 30 minutes. Strain the ginger and green onion from the oil which should be put in a dark, well-sealed and clean glass container. The oil should be keep in a dark, cool place for a couple of months.



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