Subj : Eggplant - 08
To   : All
From : Dave Drum
Date : Mon Aug 15 2022 10:58:54

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... That unpopular condiment contains neither radish nor horse.
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