VEGETABLES - EGGPLANT IN GARLIC SAUCE

Serve 4 to 6 as part of a multicourse meal

3 medium Chinese eggplants, about 1 pound

2 tablespoons chili garlic sauce

2 tablespoons thin soy sauce

2 tablespoons Chinese red rice vinegar

2 tablespoons Shao Hsing rice cooking wine

1 tablespoon sugar

7 tablespoons vegetable oil

¼ cup ground pork butt

2 tablespoons finely minced garlic

2 tablespoons finely minced ginger

½ cup chopped scallions

Remove the stem and trim the ends from the eggplants.  Cut the unpeeled eggplants into scant ½-inch-thick by 2 1/2 –inch-long strips.  In a small bowl, combine the chili garlic sauce, soy sauce, vinegar, rice wine, sugar, and 2/3 cup cold water.

Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking.  Add 3 tablespoons oil and half the eggplant, and stir-fry 2 minutes, or until some of the eggplant begins to brown and soften.  Transfer the eggplant to a plate.  Repeat with the remaining eggplant and 3 tablespoons of oil, transferring to the plate with the first batch.  Add the remaining 2 tablespoon oil, pork, garlic, and ginger, and stir-fry about 1 minute, or until golden and fragrant.  Return the eggplant to the wok.  Restir the chili sauce mixture, and swirl into the wok.  Bring to a boil over high heat.  Reduce heat to medium, cover, and cook 5 to 8 minutes or until the eggplant is just tender.  Stir in scallions and serve

immediately.

MY NOTE:  I don’t use chili garlic sauce so I increase the amount of garlic and sometime add a minced chili and a little dice red bell peppe.

From The Wisdom of The Chinese Kitchen by Grace Young.