Eggplant in Garlic Sauce

Vegetarian

Ingredients

• 3 medium Japanese eggplant or 1 regular eggplant
• 2 T. chile garlic sauce
• 2 T. thin soy sauce
• 2 T. Chinese rice vinegar
• 2 T. rice cooking wine
• 1 T. sugar
• 7 T. vegetable oil
• 2 T. minced garlic
• 2 T. minced ginger
• 1/2 cup chopped scallions

Preparation

Trim eggplants and slice into 1/2 inch strips. Combine the sauce ingredients, along with 2/3 cup cold water and set aside.

Heat a flat-bottomed wok or heavy skillet over high heat and add 3 T. oil and half the eggplant. Stir fry for two minutes, until some of the eggplant begins to soften. Take that batch out and cook the other half of the eggplant, adding more oil. Then take the second batch out of the pan and cook the garlic and ginger in the remaining oil. Put all the eggplant back in the wok. Stir the chile sauce mixture and pour it over the eggplant in the wok. Bring to a boil over high heat. Reduce heat to medium, cover and cook about five minutes until eggplant is tender. Stir in scallions and serve hot.

From: In the Bag: October 12-13, 2004