Eggplant Chinese Style
|Grated fresh ginger||1 Teaspoon|
|Red chili garlic paste||1 Tablespoon|
|Chinese rice wine/Dry sherry||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Hot bean sauce||1 Tablespoon|
|Sweet bean sauce||1 Tablespoon|
|Peanut oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Green onions||4 , chopped|
|Toasted sesame oil||1 Tablespoon|
|Green onion tops||3 , chopped (For Garnish)|
Cut off the stem of the eggplant and cut into 3/4-inch slices.
Cut the slices again so that you have cubes 3/4 inch square.
Place in a bowl and mix with the salt.
Place in a colander and drain for 45 minutes.
Rinse off the cubes and drain for another 45 minutes or rinse and pat dry with paper towels.
Meanwhile, mix the sauce: In a small bowl mix the ginger, red chili paste with garlic, wine or sherry, soy sauce, hot bean sauce, and the sweet bean sauce.
Stir and set aside.
Heat a wok or very large frying pan.
Add the peanut oil and the garlic.
Saute for a moment and then add the eggplant and green onion.
Stir-fry over high heat until the eggplant is tender, 7-10 minutes.
Add the mixed sauce.
Continue cooking for another 3 minutes.
Place on a serving platter and drizzle the sesame oil over the top.
Add green onion tops for garnish.