A: | 4 Chinese eggplant, chopped |
2 egg whites | |
1t salt | |
1t sesame oil | |
2T cornstarch | |
B: | 1/2C peanut oil |
C: | 8 hot chilies, red dried small |
D: | 1C peanuts |
4c garlic, minced | |
3 scallions, chopped | |
1" ginger, minced | |
E: | 1/2C vegetable stock (or chicken) |
1/4C rice wine (or sherry) | |
5T soy sauce | |
2t sugar | |
2T rice vinegar | |
F: | 1T cornstarch |
1/4C water | |
1. | Combine (A) in bowl and stir to coat eggplant. Heat (B) in wok, place eggplant into hot oil, remove and reserve eggplant once golden. |
2. | Place (C) in hot oil and cook until blackened. Drain oil reserving a few tablespoons, add (D) and continue to cook until starting to brown. |
3. | Add eggplant back along with (E), cook over high heat, then add (F) and cook for 2 more minutes over heat, reduce heat to low and cook for 2 more minutes. Mix gently and serve over rice. |
Servings: 4
$Id: kung_pao_eggplant,v 1.4 2019/10/20 15:04:09 deaven Exp $
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