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Eggplant: Eggplant with Hot Garlic Sauce

Source of Recipe

adapted from Pei Mei's Chinese Cooking


List of Ingredients

4 Chinese eggplants (long and slender) -- (4 to 6)
1 teaspoon chopped fresh ginger
4 cloves chopped garlic (or less) -- (4 to 6)
1 tablespoon hot bean paste
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
1/2 cup soup stock or water
1 tablespoon chopped green onions


Recipe

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soy sauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2 tsp. water. Serve over white/brown rice.