Recipe from “China Express,” adapted by Susie Haubenstock
Servings
Ingredients
- 1 cup chicken stock
- 3 tbsps soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp Chinese black vinegar or Worcestershire sauce
- 1 tsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tsp hot chili paste optional
Directions
Arrange the eggplant on a broiler pan and broil 3 inches from heat source for about 5 min. on each side (you may need to do this in batches). Combine broth, soy sauce, rice wine, vinegar, and cornstarch in a cup and blend well. Heat a large flameproof casserole, add the sesame oil and heat until hot. Add ginger, garlic and chili paste (if desired) and stir-fry for about 15 seconds. Add the sauce mixture from the cup and heat until boiling. Add the eggplant, cover, and cook over medium heat for about 10 minutes, or until tender. Uncover, increase heat to high, and cook until sauce is reduced to a glaze.
