[CH] another Chinese spicy eggplant

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This one could take the top of your head off. Sooooooooooo good:

Spicy Eggplant

1 pound eggplant
2 cups oil
1/2 tablespoon minced garlic
1 tablespoon minced ginger
1/2 tablespoon shao-shin rice wine,  dry sherry, or sake
1 tablespoon hot bean paste
1/2 tablespoon chili pepper paste
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon vinegar
2 tablespoons chopped scallion
1/2 cup stock
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon sesame oil

Peel eggplant and cut into 3/4 by 3/4 by 4-inch strips.

Heat oil in a wok until very hot. Deep-fry eggplant strips in hot oil for 
about 1 minute or until the strips become soft. Remove eggplant from oil and 
drain in strainer.

Set wok over a high flame. Pour in 2 tablespoons oil; when oil is hot, add 
garlic and ginger and stir-fry for one minute. Add eggplant, wine, hot bean 
paste, chili pepper paste, soy sauce, sugar, vinegar, chopped scallion, and 
stock. Blend everything thoroughly and cook for 2 minutes. Add dissolved 
cornstarch and cook until sauce becomes thick. Add sesame oil; transfer to 
plate and serve.



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• Next message: Fixx's pal: "[CH] Why aren't they HOT??"
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