Eggplant-aubergine-with-hot-garlic-sauce-

By blum099

Ingredients

• 4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them)
• 5 tablespoons peanut oil or 5 tablespoons corn oil
• 2 teaspoons chopped fresh ginger
• 2 tablespoons chopped fresh garlic (I use 4-6 cloves)
• 1 tablespoon hot bean paste (available from Chinese groceries)
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 cup chicken stock or 1/2 cup water
• 1/4 cup water chestnut, peeled & chopped
• 1 chopped scallion
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds, for-garnish
• Read more at: http://chinese.food.com/recipe/eggplant-aubergine-with-hot-garlic-sauce-69281?mode=us&scaleto=4.0&st=null&oc=linkback

Preparation

Step 1

Cut eggplant 1/2-inch wide by 2-inch long strips.
2
Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
3
When browned and soft, remove from pan about 5 minutes.
4
Then repeat with rest of eggplant or sautee in 2 pans.
5
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
6
Add water chestnuts.
7
Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
8
If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
9
Fold sesame oil.
10
Top with green onions and sesame seeds.
11
Serve hot or cold with white rice.
You Might Also Lik