Eggplant in Garlic Sauce
3 medium chinese eggplants, about 1 pound
Remove the stem and trim the ends from the eggplants. Cut the unpeeled eggplants into scant 1/2-inch-thick by 21/2-inch-long strips. In a small bowl, combine the chile garlic sauce, soy sauce, vinegar, rice wine, sugar and 2/3 cup cold water.
2 tablespoons chile garlic sauce
2 tablespoons thin soy sauce
2 tablespoons chinese red rice vinegar
2 tablespoons rice cooking wine (shao hsing brand preferred)
1 tablespoon sugar
7 tablespoons vegetable oil
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
1/2 cup chopped scallions
Heat a flat-bottomed wok or skillet over high heat until hot but not smoking. Add 3 tablespoons oil and half the eggplant, and stir-fry 2 minutes, or until some of the eggplant begins to brown and soften.
Transfer the eggplant to a plate. Repeat with the remaining eggplant and 3 tablespoons of oil, transferring to the plate with first batch. Add the remaining 1 tablespoon oil, garlic, and ginger, and stir-fry about 1 minute, or until golden and fragrant. Return the eggplant to the wok. Re-stir the chile sauce mixture, and swirl into the wok. Bring to a boil over high heat. Reduce heat to medium, cover and cook 5 to 8 minutes or until the eggplant is just tender. Stir in scallions and serve immediately.
Serves 4 as part of a multicourse meal.
It sounds good. I think it's easy to cook. After all,
No MSG.- the KILLER!!!!!
Anonymous, Location not stated.
Have you got photographic evidence because I don't think your accusation will stand up in court.
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