2 Chinese eggplant
2 t salt
1 T olive oil
2 cloves garlic, minced
1 T minced fresh ginger
2 green onions, chopped
1 c chicken stock
2 T soy sauce
1 T rice vinegar
1 T rice wine
1 t sugar
1 1/2 t garlic Chile sauce
1 t sambal oelek
1 T cornstarch
4 T water
Cut eggplant into 1" cubes. Mix eggplant and salt in a large bowl and set aside for 30 minutes.
In a small bowl, stir together soy sauce, rice vinegar, rice wine, sugar, chili sauce and sambal.
In another small bowl mix cornstarch with water.
Pat eggplant dry with a paper towel. Heat the vegetable oil in a large skillet or wok over medium-high heat.
When the oil is hot, add the garlic, ginger and green onion cook for 2 minutes. Add eggplant and fry for
5 minutes until the eggplant is lightly browned. Add half the stock and the soy sauce mixture. Lower
heat and simmer for 5 minutes, adding more stock if pan begins to dry out. Give the cornstarch and water
mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Serve over rice.
Makes 2 servings.
This recipe can be augmented with 1/4 lb ground pork or beef. Brown the meat before adding the garlic, ginger and green onion. Cook until no longer pink. Then carry on with the rest of the recipe.
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