MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)
Categories: Vegetables, Chilies, Sauces, Herbs, Wine
Yield: 4 servings

1/4 c Soy sauce
2 tb Chinkiang or balsamic
- vinegar
2 tb Shaoxing jiu or dry sherry
1 tb Sugar
1 ts Crushed red chile flakes
1 ts Kosher salt
4 md Japanese eggplants; sliced
- 2" thick crosswise, cut in
- 6 wedges
2 tb Oil
10 cl Garlic; minced
1 (3") piece ginger; peeled,
- minced
1 ts Sesame oil
1/4 c Minced scallions

Stir soy sauce, vinegar, rice wine, sugar, chile flakes,
and salt in a bowl; set sauce aside. Place half the
eggplant in a pie plate. Bring 1/4" water to a boil in a
14" flat-bottomed wok fitted with a bamboo steamer base.
Place pie plate with eggplant in steamer base and cover
with steamer lid; steam until eggplant is tender when
pierced with a knife, 6-8 minutes. Transfer eggplant to
a plate. Steam remaining eggplant, adding more water if
necessary. Discard water and dry wok; heat over high.
Add canola oil, garlic, and ginger; stir-fry 10 seconds.
Add eggplant; stir-fry 20 seconds. Stir in reserved
sauce and cook until sauce is thickened, 3-5 minutes.
Remove from heat and drizzle with sesame oil; garnish
with scallions.

By: Grace Young & Alan Richardson

RECIPE FROM: https://www.saveur.com

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