From: Joel.Ehrlich@salata.com (Joel Ehrlich) Reply-To: From: Joel.Ehrlich@salata.com (Joel Ehrlich) Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: Hot Garlic Eggplant Date: 7 May 1995 06:25:40 -0600 Organization: Salata Message-ID: Responding to: A MURDER OF CROWS MH> I would like a recipe for Szechuan eggplant in garlic MH> sauce, preferably a *very* spicy one. I appreciate your efforts, MH> thank you. Take care =) One of my very favorite Szechuan dishes: Hot Garlic Eggplant No. 2602 Yields 4 Servings 1/3 Lb Ground Pork 2 tsp Sesame Oil 2 tsp Heavy Soy Sauce 1 tsp Sugar 1 1/2 Lb Oriental Eggplant, 3 Tbls Peanut OIl Trimmed 10 Cloves Garlic, Minced 1 LARGE Yellow Onion, Cut Into 1 Tbls Chili Paste w/Garlic 1/2" Cubes 1/2 tsp Ginger, Minced Fine 1/4 Cup Dry Sherry - Chicken Stock 3 Tbls Oyster Sauce 1 Tbls Heavy Soy Sauce Mix the pork and the first measure of soy sauce in a bowl. Set aside. Quarter each unpeeled oriental eggplant lengthwise. Place the strips together and cut crosswise into 1/2" pieces. NOTE: If using a Globe eggplant, peel and cut into 1/2" squares. Transfer to a medium bowl. Blend in the onion. Combine the sherry with the oyster sauce, the second measure of soy sauce, sesame oil and sugar in another small bowl. Set aside. Heat the wok until it is very hot. Pour in the peanut oil. Add the garlic, chili paste and ginger. Cook several seconds - do not allow to brown. Add the pork mixture. Stir fry, pressing the pork against the sides of the wok until the meat loses its raw color. Add the eggplant mixture. Stir in the sauce, adding more sherry if needed to make the liquid cover about half of the stir fry mixture. Cover. Cook over high heat until the eggplant softens and is no longer raw tasting (about 3 minutes for oriental eggplant, 5 minutes for Globe eggplant). Add sherry or chicken stock as required if the wok dries out during this time. Continue cooking, uncovered, until most of the sauce has evaporated. Adjust seasonings. Serve at once. Joel ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Submissions go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.