Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 5 SERVINGS--------------------------
1 lb Oriental eggplant or 1
- domastic eggplant
3 ea Green onion; divided
1 ea Tb Garlic; minced
2 ts Fresh ginger; minced
2 ts Hot bean sauce
1/2 c Chicken broth
1 ea Tb Soy sauce
1 ea Tb Red wine vinegar
1 1/2 ts Sugar
5 ea Tb Vegetble oil; divided
1 ea Tb Water
1 ts Cornstarch
1 ts Sesame oil
Cut unpeeled eggplant into
-1/2-inch thick slices;
Cut slices into 2 1/2-inch
-strips.
Cut 1 onion into thin
-slices; reserve for
Garnish. Cut remaining
-onions into thin slices.

Combine onions, garlic, ginger and hot bean sauce in medium bowl.
Combine chicken broth, soy sauce, vinegar and sugar in small bowl.
Heat 2 tablespoon vegetable oil in wok or large skillet over medium
high heat. Add 1/2 of eggplant and cook, stirring often, until soft
and moist, about 5 minutes. Remove to colander; drain. Repeat, using
2 more tablespoons in vegetable oil and the remaining eggplant. Heat
remaining 1 tablespoon vegetable oil in wok over medium-hgh heat. Add
onion-garlic mixture and stir-fry 30 seconds; return eggplant to wok.
Add chicken broth mixture. Bring to a boil and cook, stirring
occasionally, until liquid is almost evaporated. Blend water and
cornstarch in small cup; add to wok. Cook and stir until sauce boils
and thickens slightly. Stir in sesame oil. Garnish with reserved
onion slices. Makes 4 to 5 servings. ++++-

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