Preparation:

Steam the rice (See note). While rice is cooking, sliced eggplant in 1/2" pieces, then rough-cut into 1-1/2" squares.

Cut the onions into 1" long pieces. Place eggplant and onion into collander; salt; allow to drain about 15 minutes.

Rinse and towel dry. HOT WOK!

Heat broth or wine in wok. Add the eggplant and onion and brown.

Using a scoop or large spoon, rotate the browned eggplant to the top. Let brown.

Repeat until well browned and beginning to carmelize.

Make a well in center of wok and add the garlic and the ginger.

Add wine to center and when the wine has evaported (less than 30 secs) add the mushroom pieces and red pepper flakes; stir to toss.

Pour half the soy over the eggplant and cover.

Let stew about 4 to 5 mins. It will burn a little. Lift cover and toss.

Add the rest of the soy and cover. Cook for about 2 to 3 minutes.

Mix the mushroom gravy with water and the chili sauce (Kung Pao).

Make a well in the wok and add the gravy, stirring and adding water to thicken to a medium consistency.

Correct seasoning with black pepper and soy sauce.

Serve with the rice.

Eggplant: are remarkable things the way they absorb flavors! We wanted more garlic. It could have stewed a little longer to carmelize. Next time salt the eggplant first, then start the rice.

Pantry: We used the mushroom gravy that does not have beef bouillon flavoring.

Rice: half white and half jasmine. Fume blanc. 1 Tbsp of Tamari, first, then 1 Tbsp of soy, low sodium.

Servings: 3
Source: Judy VonNeumann, Pat Hanneman
Submitted by: Recipe Group Member
Date: Jan 29 1998

• 
• 
• 
• 

•