Vegetarian/Kung Pao Eggplant
| 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