Hot Garlic Eggplant
Chinese 1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1 teaspoon Hot bean paste
2 teaspoons soy sauce
1 teaspoon sugar or sucanat
1 teaspoon salt (adjust for low sodium version)
1/2 cup soup stock or water
1 teaspoon chopped green onion
Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft. When soft, remove
from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soy sauce and stock/water.
Return eggplant to the pan and cook for about five minutes until garlic is soft
and a sauce forms. If sauce is too thin, thicken with 1 teaspoon corn starch
mixed with 2 teaspoons water. Serve over white/brown rice.
Smiles from the LR
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
