Hong Men Ch'ieh Tzu
Red Cooked Eggplant from Florence Lin. The eggplant should be about a pound and a half.
- 1 large eggplant
- 2 cups peanut oil
- 2-3 inches gingerroot, crushed
- 2 1/2 tablespoons Braggs liquid aminos or soy sauce or Chinese bean garlic sauce
- 1 tablespoon sugar
- 1/4 cup water
Wash, destem eggplant but do not peel.
Cut into 3 X 1 X 1 inch slices and set aside.
Heat wok until very hot.
Add oil and heat until very hot then add eggplant slices.
Stir and turn slices until very soft about 3 to 5 minutes.
Note the eggplant will absorb most of the oil at the start. As they wilt the oil will be released.
Pour into strainer over pot to drain the oil [you can save the oil for more cooking].
Return to wok and add the rest of the ingredients.
Combine gently and bring to boil.
Lower heat and simmer 10 minutes.
During this gently turn eggplant with spatula.
Serve piping hot. You can reheat on stove or in oven.