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LOCATION: Recipes >> Asian >> Spicy Eggplant

Print this Recipe    Spicy Eggplant

SPICY HOT EGGPLANT SAUTEE

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

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.

Note:

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.

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