Eggplant with Gingerroot sauce

Eggplant with Gingerroot sauce

1 1/3 lbs eggplant

Sauce:
2 Tbsp. Soy (Mushroom Soy is best)
1 tsp. sesame oil
3 Tbsp. minced fresh gingerroot

Cut eggplants in half if Japanese cultivars, in half if Thai
cultivars or in slices if European cultivars and boil for 4-5 min.
Remove drain carefully, flesh will be extremely soft.

Sprinkle the sauce over them and serve.

Fish Flavored Eggplant

1 lb. Japanese eggplants halved, cut into 1/2" strips fry for 3
minutes remove, drain add 1 Tbsp oil stir fry 2 1/2 oz of ground
pork,and then add in order
1 tsp. hot bean paste
2 Tbsp chopped scallion
1 Tbsp. minced Ginger Root
1 Tbsp. Garlic minced
stir after each addition

Return eggplant and then add
1 1/2 Tbsp soy sauce
3/4 cup stock
1/2 Tbsp each..brown sugar, white vinegar Chinese cooking wine

Cook for 1 min.

Mix 1/2 Tbsp cornstarch and 1 Tbsp water.

Add to mixture stir one more minute serve.

From Chinese Cuisine part of the Wei Chuans Cookbook series, Monterey
Park California
For the serious Cook
Submission From: Kyle Baker