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Yang Chow Eggplant in Hot Spicy Garlic Sauce
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- #7687
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
vegetable or peanut oil
1 pound Japanese eggplant, cut into 3- x 1-inch pieces
1/4 teaspoon minced garlic (more to taste)
1 teaspoon minced ginger
1/3 pound ground pork or chicken
1/2 cup shredded bamboo shoots (optional)
2 tablespoons cooking wine or Chinese rice wine
1/3 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon vinegar
chili oil
1 1/2 teaspoon cornstarch, MIXED WITH
3 teaspoons water (to make a paste)
2 minced green onions
5 drops sesame oil
directions
Heat about 1/2 cup of oil in large skillet or wok over high heat (high heat is best, but work quickly; it helps to have everything ready prior to starting). When very hot, add eggplant and fry for 2-3 minutes until golden. Remove from pan and drain on paper towels. Wipe out wok with paper towels.
Place wok back on the heat and when hot, add garlic and ginger and stir-fry for about 20 seconds, not allowing it to get too brown.
Add pork or chicken, bamboo shoots, wine, chicken broth, soy sauce, sugar, vinegar and chili oil (or chili pods, if using), cooking and stirring until sauce boils.
Add eggplant and toss to coat well. Bring to a boil and cook for about 30 seconds more. Add cornstarch/water mixture and stir until thick, about 30 seconds.
Turn off heat. Add green onions and sesame oil. Serve with rice.
added by
pinkwind
nutrition data
Nutritional data has not been calculated yet.
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