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| 1 | Eggplant(1&1/2 lbs) |
| 2 | Fresh jalapenos; (3" each), seeded/cho |
| 4 | cloves garlic minced |
| 1 gross | Green onion, chopped in 1/2" pcs. |
| 1/2 Tasse | oil |
| 1/4 Tasse | soy sauce |
| 1/2 Tasse | water |
| 1/2 Teelöffel | White pepper (to 1 tsp) |
| 1 Teelöffel | sugar |
| 1 Esslöffel | cornstarch |
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Cut eggplant into 1"x 3" julienne pcs. Soak in ice water for 15 min. Drain eggplant and dry with paper towels. Heat wok, add oil. Add eggplant, stir to coat with oil, cover and cook 2 min. Uncover and continue cooking for 2 min. Add chopped peppers, garlic, green onion, and cook until eggplant is tender (20 to 30 min.) Pieces must be completely limp before sauce is added. Stir sauce ingredients together and add to eggplant. Stir until thick. Remove to serving dish. Serve just warm or at room temp. For optimum taste.
[I have made this a few times with varying success. If I get good, very hot jalapenos, the dish is wonderful and Very hot-spicy. It can be made with 1 jalapeno and less white pepper for those who don't want it so hot. I did not find a mildly spicy dish though to be satisfying.]
Judy Chen
I
post this recipe from "The New West Coast Cuisine" cookbook, by L.
Eckhardt.
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