Ingredients
-
4 - 5
-
1/2
-
1
-
1 1/2
-
1/2
-
2
-
1/4
-
1/2
-
1/2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Note If Using American Eggplant, Use Baby Eggplant and It Should Be Peeled. Slice the Same Way. |
|
2
Done
|
Heat Saute Pan Over High Heat With Some Broth Then Add Ginger, Garlic and Eggplant Slices; Stir Fry Until Eggplant Becomes Thoroughly Soft. [note to Save Time You Can Nuke the Eggplant Slices Until Almost Done]. Note If You Decide to Nuke It or Bake It a Bit First Sprinkle With the Szechaun Pepper in This Step Instead of Adding It to the Next Step. |
|
3
Done
|
Add Bean Sauce, Szechaun Pepper, Braggs or Soy Sauce, Vegetable Broth and Sesame Oil Stirring For 1 Minutes Over High Heat. |
|
4
Done
|
Add Black Pepper, Vinegar and Green Onion; Stir Until Hot and Blended. |
|
5
Done
|
Serve Garnished With Parsley. You May Serve Over Rice. |
|
6
Done
|
Note: the Vegetable Broth Was a Medium One. not Too Light nor Overly Rich. However the Recipe Seems That It Would Allow You to Try Either One in Place of the Medium Broth. I Will Give It a Shot When I Have Some Made Up For That. |
