Yang Chow Eggplant In Hot Spicy Garlic Sauce

Recipe Ingredients

		Vegetable oil
1 lb	454g / 16oz	Japanese eggplant - peeled
		Cut into 3x1-inch - pieces
1/4 teaspoon	1.3ml	Minced ginger root
1/4 teaspoon	1.3ml	Minced garlic
1/3 lb	151g / 5.3oz	Ground pork or chicken
1/2 cup	118ml	Shredded bamboo shoots
2 tablespoons	30ml	Cooking wine
1/3 cup	78ml	Chicken broth
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Vinegar
		Chile oil
1 1/2 teaspoons	7.5ml	Cornstarch
3 teaspoons	15ml	Water
1 teaspoon	5ml	Minced green onions
5		Sesame oil

Recipe Instructions

Heat about 1/2 cup vegetable oil in skillet. Add eggplant pieces. Fry 2 to 3 minutes until golden. Remove from pan and drain on paper towels.

Combine 1 teaspoon vegetable oil, ginger and garlic in wok. Heat until hot. Add pork, bamboo shoots, cooking wine, broth, soy sauce, sugar, vinegar and chile oil to taste. Cook and stir until sauce begins to boil.

Add eggplant and toss to coat well. Bring to boil and cook 30 seconds longer. Mix cornstarch with water to make paste. Stir into sauce mixture and cook 30 seconds. Turn heat off. Add green onions and sesame oil. Makes 2 main course, or 3 to 4 appetizer servings.

Source:
Susan Feniger and Mary Sue Milliken

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