created: 2006-12-12 01:21:40
This is adapted from Yan-kit So's "Chinese Cookery". It's a good way to use up that eggplant that's sitting at the bottom of your vegetable drawer, taunting you.
1 lb eggplant 4 Tbsp vegetable or peanut oil 1/4 tsp salt 3-4 large cloves of garlic, chopped 12 thin slices of fresh ginger 2 Tbsp sherry 1 1/2 - 2 Tbsp hot soybean paste or chili paste 2 Tbsp light soy sauce 4-5 oz vegetable or chicken stock 1 tsp rice vinegar 1 tsp sugar small bunch of cilantro, chopped optional - 1/3 cup frozen peas optional - 8-10 shrimp Cut the eggplant into 1/2-inch thick slices. Steam until tender. Heat the oil in a pan on high heat.Add the garlic and ginger and stir briefly. Add the eggplant and stir for a few minutes. Add the sherry, soy sauce, chili paste, and peas, continuing to stir. Add the stock and simmer, covered, for about 10 minutes; most of the stock should be absorbed. If you're using shrimp, add them now and cook until they're ready. Add the vinegar to counteract the richness, then add the sugar. Garnish with coriander.