Title: Eggplant with Hot Garlice Sauce (Adapted From Pei Mei's C
Categories: Lowfat Chinese Sauce
Yield: 4 Servings

4		Chinese or Japanese
		Eggplants (these are long
		And slender-HFSs or Chinese
		Groceries will have them)
1	ts	Chopped fresh ginger
1	tb	Chopped fresh garlic
1	tb	Hot bean paste
2	tb	Soysauce
1	ts	Sugar
1	ts	Salt
1/2	c	Soup stock or water
1	tb	Chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.

Saute 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, soysauce 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 1t corn starch mixed with 2t water.

Serve over white/brown rice. Date: Tue, 08 Feb 94 21:57:09 PST From: juliafr@lclark.edu (R. Julia F. Rudden)

Converted to MM format by Dale & Gail Shipp, Columbia Md.

From: Dale Shipp Date: 20 Jun 97 National Cooking Echo Ä

previous

next