Recipe by ngibsonn
Tasty aubergine dish
Top Review by mianbao
We liked this very much. I did make some changes. I added about 1/2 lb ground pork, and used 1 red and 3 very small green bell peppers, cut in strips, which I sauteed with the garlic and ginger. I also used Chinese rice wine instead of sherry, and looking at the recipe now, I realize that I completely forgot the hoisin sauce. Will try to remember next time. However, I thought the amounts and kinds of seasonings were very good, even without. I used 2 teaspoons szechwan chili paste this time, but intend to use 3 teaspoons, if making it just for myself.
- 1⁄4 cup vegetable oil
- 1 1⁄4 lbs eggplants, peeled if desired and cut into 1/2 inch cubes (about 6 cups)
- 1 teaspoon cornstarch
- 1⁄2 cup chicken broth
- 1 teaspoon minced garlic
- 1 tablespoon minced peeled fresh gingerroot
- 2 -3 teaspoons szechwan chili paste, to taste
- 1 teaspoon hoisin sauce
- 1 tablespoon rice vinegar or 1 tablespoon white wine vinegar
- 1 tablespoon dry sherry
- 3 scallions, sliced thin
- 2 tablespoons soy sauce
- 1 tablespoon firmly packed light brown sugar
- 1 red bell pepper, minced
- 1⁄2 teaspoon oriental sesame oil, to taste
Directions See How It's Made
- In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned.
- Transfer the eggplant with a slotted spoon to paper towels to drain.
- In a small bowl dissolve the cornstarch in the broth.
- To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir fry the mixture for 30 seconds.
- Add the scallions and stir fry the mixture for 30 seconds.
- Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid.
- Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well.
- The eggplant mixture may be made 1 day in advance and kept covered and chilled.