Sunday 12 October
This is from another classic HP book, Rose Cheng's Chinese Cooking. We really like this recipe, so it's hard to believe we haven't made it since starting the blog. Anyway, here it the way we do it.
1 1/2 lbs. Asian eggplant
1 tsp. minced garlic
1 Tbsp. minced ginger root
1 Tbsp. hot bean sauce
1/2 tsp. hoisin sauce
2 tsps. rice vinegar
2 Tbsps. soy sauce
1 tsp. sugar
1/4 cup chicken broth
1-2 chopped scallions and/or a handful of cilantro leaves
Cut eggplant into quarter rounds ca. 1/2" thick, or just biggish bitesize pieces. Heat wok, add a generous dollop of oil, and stir-fry eggplant, scattering a little salt over it to start, and adding more oil if necessary, about 8 minutes, until eggplant is soft. Remove and cover to keep warm.
Reheat wok and stir-fry garlic and ginger for a split-second, then add hot bean sauce, hoisin, and vinegar and stir-fry 3o seconds. Add soy sauce, sugar, and chicken broth, mixing and heating. Return eggplant to wok and stir-fry until it has absorbed most of the sauce. Taste and adjust flavoring.
At last minute, sprinkle with sesame oil and scallions and/or cilantro, toss and serve. This makes 6 servings according to Rose Cheng, or dinner for us two.