Post date: Dec 28, 2009 12:00:20 AM
(Adapted from Diane Rossen Worthington, The Cuisine of California)
Yield: 10-12 people
1/4 cup peanut oil
2 pounds eggplant (about 7 Asian eggplants)
6-8 cloves garlic, peeled and minced
1/4 cup ginger, finely chopped
8 green onions, sliced
Combine in a 2-cup glass measuring cup:
2 tablespoons chili garlic paste
1/4 cup dry sherry or Chinese rice wine
1/4 cup soy sauce
1 teaspoon sugar
2 tablespoons cider vinegar
1 cup chicken broth
Heat peanut oil. Add eggplant and stir-fry over high heat until coated and slightly browned. Add garlic, ginger, and scallions. Mix well. Pour in remaining ingredients, combine in advance. Cook over high heat for 5 minutes. Reduce heat, cover, and cook for 10-15 minutes or until eggplant is tender. Serve hot, warm, or chilled.