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 Imperial Chinese Eggplant with Garlic Sauce Recipe
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Imperial Chinese Eggplant with Garlic Sauce

1 eggplant, about 6 to 8 ounces, cleaned and cut into chunks

red bell pepper, seeded and cut into bite size pieces

2 stalks scallion, cut into 1 -inch sections

jicama cut into bite-size pieces, about 1/8-inch thickness

1 clove garlic, peeled and chopped

1 cup salad oil

Sauce:

4 tablespoons light soy sauce

3 tablespoons sugar

2 tablespoons chicken broth

1 tablespoons rice vinegar

tablespoon sake or sherry

teaspoon salt

tablespoon chili oil

1 tablespoon sesame oil

1 tablespoon cornstarch

Heat salad oil in wok over high heat to about 375 degrees.

Deep fry eggplant for about 2 minutes until eggplant softens, remove eggplant with strainer, rinse with hot water and drain.

Heat wok again over high heat with about 1 tablespoon of salad oil. Add garlic, when garlic is golden, put in all the vegetables and stir-fry until aroma raises, add sauce and cook until sauce thickens. Serve hot.

    
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