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Eggplant in Garlic Sauce




Source of Recipe


Internet


List of Ingredients




3 medium Chinese eggplants, about 1 pound
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
1/4 cup ground pork
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
1/2 cup chopped scallions


Remove the stem and trim the ends from the eggplants. Cut the unpeeled eggplants into scant 1/2-inch-thick by 2 1/2-inch-long strips. In a small bowl, combine the chile garlic sauce, soy sauce, vinegar, rice wine, sugar and 2/3 cup cold water.

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, pork, 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 to 6 as part of a multicourse meal.



Recipe