|Recipe Title: Spicy Egglplant|
Contributed by: luv2wok
Additional Credits for Recipe
|From "My Students' Favorite Chinese Recipes, updated edition" by Norma Chang|
Note from the Diva
|(dislike spicy food? leave out chili sauce, still Yum, Yum!!!!!)|
List of Ingredients
|3/4 pound Chinese eggplant Remove and discard cap. Cut eggplant, crosswise, into 2-inches pieces. Cut each piece, lengthwise, into 4 or 6 logs|
2 tablespoons oil
2 cloves garlic, minced
1/4 - 1 teaspoon Asian chili sauce or to taste
1 tablespoon ginger wine (see NOTE)
2 tablespoon regular (or light, in color) soy sauce
1 teaspoon sugar
1/4 - 1/2 cup chicken or vegetable broth
1 tablespoon Chinkiang vinegar (see NOTE)
2 teaspoon Asian sesame oil or to taste
1 scallion, thinly sliced, use both white and green parts
1 tablespoon toasted white sesame seeds
|1. Heat wok, chef pan or frying pan. Add oil, garlic and chili, stir-fry over medium high heat for 30 seconds. Add eggplant, stir-fry until soft, adding broth 1 tablespoons if pot seems dry.|
2. Add ginger wine, soy sauce and sugar. Stir fry about 1 minute. Add remaining broth. Bring to a boil. Cover and cook until just about all the liquid is absorbed.
3. Stir in Chinkiang vinegar and sesame oil. Remove to serving platter. Garnish with scallion and sesame seeds. Serve hot or cold.
I created Ginger wine is save time and money. Substitute few slices fresh ginger and pale dry sherry or rice wine. Add ginger during step 1 with garlic and chili.
GINGER WINE: Place peeled and sliced fresh ginger into a non-corrosive container. Cover with pale dry sherry or rice wine. Cover and refrigerate.
Substitute balsamic vinegar for the Chinkiang vinegar
General Cooking/Prep Method
Recipe Type - Categories
Extra Features of Recipe
Quick Recipe (30 min. or less)
Tested & Approved Recipe