Cut off the stem of the eggplant and cut into 3/4-inch slices. Cut the slices again so that you have 3/4-inch-square cubes. Place in a bowl and mix with the salt. Place in a colander and let drain for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or rinse and pat dry with paper towels. Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce. Stir and set aside. Heat a wok or very large frying pan. Add the peanut oil and the garlic. Saute for a moment and then add the eggplant and green onion. Stir-fry over high heat until the eggplant is tender, 7 to 10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes. Place on the serving platter and drizzle the sesame oil over the top. Add green onion tops for garnish. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-09-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 4|
|Calories from Fat: 157 (70%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 0mg||0 %|
|Sodium 125.6mg||4 %|
|Potassium 517mg||14 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 9.5g|
|Protein 3.2g||5 %|
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Calories per serving: 225
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