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| 1 | Eggplant, 1 to 1.5 pounds, cut in to 1"x3" strips and soaked in cold water for 15 minutes. Drain and shake dry. |
| 2 | Scallions, cut in 1/2 inch pieces |
| 4 | Garlic cloves minced |
| 1 | Jalapeno, seeded and chopped, optional (I left it out) |
| 1 Teelöffel | Oil (up to 2) |
| 1/4 Tasse | Lite soy sauce |
| 1/2 Tasse | water |
| 1 Teelöffel | sugar |
| 1 Esslöffel | cornstarch |
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Heat oil in nonstick skillet or wok, and add eggplant, tossing to coat. Cook 2 minutes uncovered, then add garlic and onion and cook, covered, until eggplant is limp (about 5 minutes). Add sauce ingredients, and cook and stir until thick. Serve over rice.
The kicker of this recipe, is that it originallly called for 1/2 cup of oil to cook the eggplant in!! We didn't miss it a bit. I als added a few drops of sesame oil before serving, and would try this with a bit of fresh ginger added with the garlic as well. My hubby also agreed that we should try it with chicken in place of the eggplant for a meat dish. I'll verify the ingredients, and post Monday if there is a correction, but it's so simple I'm pretty sure it's correct.
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