Yang Chow Eggplant in Hot Spicy Garlic Sauce
| Yield: | 2 Servings |
| Categories: | Chinese, Main Dishes |
| Vegetable oil | ||
| 1 | lb | Japanese eggplant, peeled and cut into 3x1-inch pieces |
| 1/4 | ts | Minced ginger root |
| 1/4 | ts | Minced garlic |
| 1/3 | lb | Ground pork or chicken |
| 1/2 | c | Shredded bamboo shoots |
| 2 | tb | Cooking wine |
| 1/3 | c | Chicken broth |
| 2 | tb | Soy sauce |
| 2 | ts | Sugar |
| 1 | ts | Vinegar |
| Chile oil | ||
| 1 1/2 | ts | Cornstarch |
| 3 | ts | Water |
| 1 | ts | Minced green onions |
| 5 | Drops sesame oil |
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