Title: Eggplant, Chinese Style
Categories: Frugal01
Yield: 4 servings

1 lg Eggplant
2 tb Salt
1 ts Freshly-grated ginger root
1 tb Red chile paste with garlic
1 tb Chinese rice wine
1 tb Soy sauce; light
1 tb Sweet bean sauce
1 tb Hot bean sauce
3 tb Peanut oil
3 Garlic cloves; minced
4 Green onions; chopped
1 tb Toasted sesame oil
Green tops of 3 green
-onions; chopped for garnish

Cut off the stem of the eggplant and cut into 3/4-inch slices. Cut the
slices again so that you have 3/4-inch-square cubes. Place in a bowl and
mix with the salt. Place in a colander and let drain for 45 minutes. Rinse
off the cubes and drain for another 45 minutes. Or rinse and pat dry with
paper towels. Meanwhile, mix the sauce: In a small bowl mix the ginger, red
chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet
bean sauce. Stir and set aside. Heat a wok or very large frying pan. Add
the peanut oil and the garlic. Saute for a moment and then add the eggplant
and green onion. Stir-fry over high heat until the eggplant is tender, 7 to
10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes.
Place on the serving platter and drizzle the sesame oil over the top. Add
green onion tops for garnish.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-09-1991 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-17-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.