Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 Chinese or Japanese
- 1 ts Chopped fresh ginger
- 1 tb Chopped fresh garlic (i use
- 1 tb Hot bean paste (available
- 2 tb Soysauce (adjust down for
- 1 ts Sugar (or sucanat)
- 1 ts Salt (again; adjust for low
- 1/2 c Soup stock or water
- 1 tb Chopped green onion
- 4 -(up to)
Preparation
From: jayne@ejv.com (Jayne Spielman) Date: Tue, 6 Feb 96 12:16:00 EST Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 tsp corn starch mixed with 2 tsp water. Serve over white/brown rice. FATFREE DIGEST V96 #37 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
