Eggplant in Garlic Sauce

Name: Eggplant in Garlic Sauce
Ingredients: 2 medium Chinese eggplant (about 10 - 11 ounces); 2 teaspoons minced garlic; 1 teaspoon minced ginger; 1 green onion (spring onion, scallion) white and green parts, finely chopped; Sauce:; 1 1/2 TB (4 1/2 tsp) dark soy sauce; 1 1/2 TB (4 1/2 tsp) light soy sauce; 1 TB Chinese red rice vinegar, balsamic vinegar or red wine vinegar; 1 TB Chinese rice wine or dry sherry; 1/2 teaspoon granulated sugar; 1/3 cup chicken broth; Other:; 3 – 4 TB ground pork (no more than 1/4 cup); Black pepper, pinch; 1/4 tsp cornstarch; 1 TB vegetable or peanut oil for stir-frying; 1 TB chili garlic sauce; 1 tsp. cornstarch mixed with 1 TB water

Eggplant in Garlic Sauce was pinched from <a href="http://chinesefood.about.com/od/szechuancuisine/r/eggplant_garlic.htm" target="_blank">chinesefood.about.com.</a>

"This popular Szechuan dish is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. Both Chinese eggplant and chili garlic sauce are available at Asian markets. This spicy side dish serves 4...."

INGREDIENTS

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2 medium Chinese eggplant (about 10 - 11 ounces)

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2 teaspoons minced garlic

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1 teaspoon minced ginger

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1 green onion (spring onion, scallion) white and green parts, finely chopped

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Sauce:

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1 1/2 TB (4 1/2 tsp) dark soy sauce

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1 1/2 TB (4 1/2 tsp) light soy sauce

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1 TB Chinese red rice vinegar, balsamic vinegar or red wine vinegar

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1 TB Chinese rice wine or dry sherry

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1/2 teaspoon granulated sugar

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1/3 cup chicken broth

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Other:

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3 – 4 TB ground pork (no more than 1/4 cup)

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Black pepper, pinch

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1/4 tsp cornstarch

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1 TB vegetable or peanut oil for stir-frying

•

1 TB chili garlic sauce

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1 tsp. cornstarch mixed with 1 TB water

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