---------- Recipe via Meal-Master (tm) v8.02
 
      Title: YANG CHOW EGGPLANT IN HOT SPICY GARLIC SAUCE
 Categories: Chinese, Main dish
      Yield: 2 servings
 
           Vegetable oil
      1 lb Japanese eggplant, peeled
           -and cut into 3x1-inch
           -pieces
    1/4 ts Minced ginger root
    1/4 ts Minced garlic
    1/3 lb Ground pork or chicken
    1/2 c  Shredded bamboo shoots
      2 tb Cooking wine
    1/3 c  Chicken broth
      2 tb Soy sauce
      2 ts Sugar
      1 ts Vinegar
           Chile oil
  1 1/2 ts Cornstarch
      3 ts Water
      1 ts Minced green onions
      5    Drops sesame oil
 
  Heat about 1/2 cup vegetable oil in skillet. Add
  eggplant pieces. Fry 2 to 3 minutes until golden.
  Remove from pan and drain on paper towels.
  
  Combine 1 teaspoon vegetable oil, ginger and garlic in
  wok. Heat until hot. Add pork, bamboo shoots, cooking
  wine, broth, soy sauce, sugar, vinegar and chile oil
  to taste. Cook and stir until sauce begins to boil.
  
  Add eggplant and toss to coat well. Bring to boil and
  cook 30 seconds longer. Mix cornstarch with water to
  make paste. Stir into sauce mixture and cook 30
  seconds. Turn heat off. Add green onions and sesame
  oil. Makes 2 main course, or 3 to 4 appetizer servings.
 
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