Vegetable: Chinese Eggplant in Garlic Sauce

posted by Fruffy 09-21-101 6:00 AM

Chinese Eggplant in Garlic Sauce
Cookin' Dad's recipes

Approx. 4 cups chopped eggplant (use cylinder shaped; should be chopped in about 1 inch cylinder shape segments)
8 cloves garlic minced
1/3 cup ketchup (approximation--even if you add a little more, dish will still be good!)
1 tbsp. ginger, minced
1/4 - 1/3 cup white sugar (depending on your taste--we used approx. 1/4)
2 tbsp. white vinegar
1 1/2 tbsp. white soy sauce (light, not darker regular type; can buy in Chinese grocery store)
1 tbsp. regular soy sauce
1 tbsp. Chinese chili sauce (heat-averse types can cut amt. in half)
1/8 tsp. MSG
3 tbsp. dry white wine
1/2 cup chopped green onions (green part only)
approx. 1 tbsp. cornstarch dissolved in water
2 tbsp. hot oil (add to finished sauce)

Fry eggplant in oil over medium heat, for about 8 min. When frying cycle was completed, the eggplant is dark yellow in color. After frying drain well and set aside.

Fry ginger and garlic in a little oil for about 30 sec. When you smell strong aroma, add ketchup and stir for a minute or so. Add Chinese chile sauce and stir well. Next, add white wine and simmer for a minute or two. After this, add all other ingredients except green onions and cornstarch. Stir and allow mixture to simmer for a couple of minutes before adding cornstarch. Just as mixture starts to thicken, add chopped green onions and hot oil, stir for a minute or so and add eggplant to sauce. Once eggplant is coated with sauce, turn off fire, remove from wok/skillet and serve over white rice.

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