Ingredients
-
12
-
1
-
1/2
-
1
-
1
-
-
6
-
2 1/2
-
1 1/2
-
1 1/2
-
-
-
-
-
Directions
Eggplant With Garlic Sauce, I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a Chinese New Year’s Feast., Outstanding! DH and I loved it! I did make one change only. I didn’t want to use 4 cups of oil – just not needed. I stir fried the pork in two batches in about 1 tablespoon of peanut oil, in a hot wok, till not pink and lightly browned. I lightly browned the eggplant in the wok with 2 Tbs. oil, adding the peppers, green onion (the white part), ginger and garlic. I then added 2 Tbs. water to the wok and covered it. Cooked the veggies till almost done. Combined the pork and veggies, added the awsome sauce with the chili sauce with garlic (all I had). It was served over rice. The sauce makes the dish. It’s the perfect blend of sweet, tart and heat. I took your suggestion and started prep early in the day making putting supper on the table so easy. This would make a great company dish! This is definately our new favorite. Because we like sauce, I will double the sauce in the future. Yes! I will make this again and again. Thank you. :), I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a Chinese New Year’s Feast.
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Steps
|
1
Done
|
Place Pork in Mixing Bowl. |
|
2
Done
|
Add Sherry, Egg White and Salt and Mix With Hands Until Egg White Is Foamy. |
|
3
Done
|
Add Cornstarch and Mix Again Until Smooth. |
|
4
Done
|
Cover and Refrigerate at Least 1 Hour. |
|
5
Done
|
For Sauce: Combine Broth,Soy Sauce.vinegar,Sugar,Dissolved Cornstarch, Chili Paste and Wine or Sherry in Small Bowl and Mix Well; Set Aside. |
|
6
Done
|
Heat 4 Cups Oil in Wok or Deep Fryer to 350 Degrees. |
|
7
Done
|
Add Eggplant in Small Batches and Fry Until Lightly Colored. |
|
8
Done
|
Drain on Paper Towels,Pressing to Remove as Much Oil as Possible. |
|
9
Done
|
Let Same Oil Cool Down to 280 Degrees. |
|
10
Done
|
Add Pork and Stir Constantly Until Pieces Separate. |
