SPICY HOT EGGPLANT SAUTEE
1 lb eggplant
Vegetable oil (preferably peanut oil)
1 tsp minced garlic
1/2 tsp minced ginger
5 to 7 diced chili pepper
1 tsp soy sauce
2 tblsp shredded bamboo shoot
10 straw mushrooms
1 tblsp shredded black fungus
1 cup chicken stock
1/2 tsp vinegar
1 tsp minced green onion
1 tblsp of a thick mixture of cornstarch and water
1 tsp glazing oil
Partially peel the skin off the eggplant lenghtwise. Cut the eggplant into finger-size strips. Deep fry in oil until slightly brown. Drain.
Set aside. Heat wok for 20 seconds. Add 1 T oil, minced garlic, minced ginger and the chilis. Stir 10 seconds. Add soy sauce, bamboo shoots, straw mushrooms adn black fungus. Stir and flip the ingredients in the wok several times. Add stock, vinegar and green onion. Simmer 20 seconds. Add cornstarch mixture and glazing oil.
Flip ingredients to blend in the thicken cornstarch and to spread glazing oil. Serves 4.
Spicy Hot Eggplant Sautee includes a glazing oil that can be used on many stir-fry dishes. To make the glazing oil, simmering about a cup each of ginger and green onion trimmings in 1 gallon of vegetble oil for
30 minutes. Strain the ginger and green onion from the oil which should be put in a dark, well-sealed and clean glass container. The oil should be keep in a dark, cool place for a couple of months.