Eggplant With Hot Garlice Sauce (Adapted From Pei Mei's C
chinese, low-fat, sauces
4 chinese or japanese
1 eggplants (these are long
1 and slender-hfss or chinese
1 groceries will have them)
1 teaspoon chopped fresh ginger
1 tablespoon chopped fresh garlic
1 tablespoon hot bean paste
2 tablespoon soysauce
1 teaspoon sugar
1 teaspoon salt
1/2 cup soup stock or water
1 tablespoon chopped green onion
Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
Serve over white/brown rice. Date: Tue, 08 Feb 94 21:57:09 PST From: juliafr@lclark.edu (R. Julia F. Rudden)
Converted to MM format by Dale & Gail Shipp, Columbia Md.
From: Dale Shipp Date: 20 Jun 97 National Cooking Echo Ä
Yield: 4 servings