Spicy Hot Eggplant Sautee Recipe

Chinese Vegetable

More Recipes with Eggplant
More Chinese Vegetable Recipes

Ingredients:

1 pound eggplant
Vegetable oil (preferably peanut oil)
2 T shredded pork
1 tsp. minced garlic
1/2 tsp. mnced ginger
5 to 7 diced chili pepper
1 T cooking wine
1 tsp. soy sauce
2 T shredded bamboo shoot
10 straw mushrooms
1 T shredded black fungus
1 cup chicken stock
1/2 tsp. vinegar
1 tsp. minced green onion
1 T of a thick mixture of cornstarch and water
1 tsp. glazing oil

Directions:

Partially peel the skin off the eggplant lenghtwise. Cut the eggplant into finger-size strips. Deep fry in oil until slightly brown. Drain. Set aside. Heat wok for 20 seconds. Add 1 T oil, shredded pork, minced garlic, minced ginger and the chilis. Stir 10 seconds. Add wine, soy sauce, bamboo shoots, straw mushrooms adn black fungus. Stir and flip the ingredients in the wok several times. Add stock, vinegar and green onion. Simmer 20 seconds. Add cornstarch mixture and glazing oil. Flip ingredients to blend in the thicken cornstarch and to spread glazing oil.

Serves 4. To make the glazing oil, simmering about a cup each of ginger and green onion trimmings in 1 gallon of vegetble oil for 30 minutes. Strain the ginger and green onion from the oil which should be put in a dark, well-sealed and clean glass container. The oil should be keep in a dark, cool place for a couple of months.

Spicy Hot Eggplant Sautee includes a glazing oil that can be used on many stir-fry dishes.

Print this recipe

Submitted 6/13/05.
Source: Yen King Restaurant, Honolulu
Submitted By: Rick Smith
rick@dragons.net
Spicy Hot Eggplant Sautee


Waring Pro Belgian Waffle Maker

See these cooking sites for more eggplant recipes:
Eatingwell.com Eggplant Recipes
Eggplant at Ashbury's Aubergines
Recipes for Eggplant at Chef De Cuisine