Home style Eggplant
Patricia
From Pei Mei’s Chinese Cook Book
ingredients
- 4 firm purple eggplants, cut into thumb size pieces
- 1/2 tablespoon chopped ginger
- 1 teaspoon chopped garlic
- 1 tablespoon hot bean paste
- 2 tablespoon soy sauce
- 1/2 tablespoon vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup stock (I use chicken)
- 1/2 tablespoon sesame oil
- 6 tablespoon oil
- 1 tablespoon chopped green onion
directions
- 1
Heat oil in wok until very hot. Put in eggplant and turn heat to low, stir fry until soft. Remove from pan and set aside.
- 2
In the wok, add garlic, ginger, and hot bean paste. Stir a few seconds and add soy sauce, salt, sugar, stock and bring to boil. Add eggplant and cook about 1 minute until the sauce evaporates.
- 3
Add vinegar and sesame oil. Stir until heated through. Sprinkle with chopped green onion.
Source: Patricia
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