Trim the stem and ends from the eggplant and cut eggplant into 1/2" x 2 1/" strips. In a small bowl, combine chili-garlic sauce, soy sauce, vinegar, rice wine, sugar, and 2/3 cup cold water. Heat a 14" flat-bottomed wok or skillet over high heat until hot but not smoking.
Add 3 tbsp. oil and half the eggplant and stir-fry 2 minutes, or until some of the eggplant begins to brown and soften. Transfer egg-plant to a plate. Repeat with remaining eggplant and 3 tbsp. oil, transferring to the plate with first batch. Add remaining 1 tbsp. oil, pork, garlic, and ginger, and stir-fry about 1 minute, or until golden and fragrant. Return the eggplant to the wok. Restir the chili sauce mixture and swirl into the wok. Bring to a boil over high heat.
Reduce heat to medium, cover and cook 5-8 minutes or until eggplant is just tender. Sir in scallions
Originally Submitted
1/14/2008
0 Out of 5 from
0 reviews
You can add this Eggplant in Garlic Sauce recipe to your own private DesktopCookbook.
