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5 to 6 tablespoons
vegetable or Canola oil, divided use 1 large eggplant,
or 2-3 Japanese, Chinese or White Egyptian eggplants 2 cloves garlic,
crushed 1-inch piece fresh
ginger, chopped Or substitute 1 teaspoon
powdered ginger 1 red or yellow
onion, cored and roughly chopped 1 green bell
pepper, cored and roughly chopped 1 red bell pepper,
cored and roughly chopped 1 jalapeño pepper,
cored and cut into thin strips ½ cup chicken or
vegetable broth 1 teaspoon sugar 1 teaspoon vinegar 1 teaspoon
cornstarch 1 tablespoon soy
sauce 1 8-oz. can sliced
water chestnuts (optional) Salt and pepper to
taste |
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You will need a
large skillet or wok. |
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Cut eggplant in half
lengthwise and score the cut surface lightly with a sharp knife. Sprinkle cut surfaces lightly with
salt. Put eggplants face-down on paper
towels and let sit for 30 minutes. Use
this time to cut up the other vegetables.
Then rinse eggplant thoroughly, squeezing gently, and pat dry. Cut into 1-inch (or thereabouts) cubes. |
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Heat 3 tablespoons
of oil in wok on high heat. Add
eggplant and stir-fry for about 5 minutes, until it starts to brown. You may need to add more oil. Remove from wok and set aside. |
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Heat 2 more
tablespoons of oil in wok. Add garlic
and fresh ginger and stir-fry for 1 minute.
Add onions and stir-fry 2 minutes.
Add red, green and jalapeño peppers and stir-fry 1 minute. |
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Remove wok from
heat. Return eggplant to the wok, and
add all remaining ingredients. (If
using powdered ginger, add it here.)
Put wok back on stove and bring to a boil, stirring constantly. Continue stirring and cooking until sauce
thickens. Serve immediately over plain
rice or pasta. |
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