Eggplant with Hot Garlice Sauce
Ingredients:
- 1 Tbsp chopped fresh ginger
- 1 Tbsp chopped fresh garlic( I use 4-6 cloves, as I really like garlic)
- 1 Tbsp Hot bean paste (available from Chinese groceries-check label to make sure it has no added oil-mosTbsp don't)
- Tbsp soy sauce (adjust down for sodium restriction)
- 1 Tbsp sugar (or sucanat)
- 1 Tbsp salt (again, adjust for low sodium version)
- 1/2 cup soup stock or water
- 1 Tbsp chopped green onion
Preparation:
Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Sauté with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soy sauce and stock/water.
Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 Tbsp corn starch mixed with 2 Tbsp water.
Serve over white/brown rice.
Servings:Source: Julia Rudden, Adapted from Pei Mei's Chinese Cooking
Submitted by: Recipe Group Member
Date: Feb 8, 1994
