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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
½ red bell pepper, seeded and cut into bite size pieces
2 stalks scallion, cut into 1 ½-inch sections
¼ jicama cut into bite-size pieces, about 1/8-inch thickness
1 clove garlic, peeled and chopped
1 cup salad oil
4 tablespoons light soy sauce
3 tablespoons sugar
2 tablespoons chicken broth
1 ½ tablespoons rice vinegar
½ tablespoon sake or sherry
¼ teaspoon salt
¼ 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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