Garlic Eggplant

                                                                                

Quantities                 Ingredients

3 medium	Chinese eggplants (about 1 lb.)
3 Tbsp.	Thin Chinese soy sauce
2 Tbsp.	Shao Hsing rice cooking wine
3 Tbsp.	Rice vinegar
1 Tbsp.	Sugar
3 Tbsp.	Minced garlic
2 Tbsp.	Minced ginger
1/2 c.	Chopped scallions
6 Tbsp.	Peanut oil

Preparation Procedures:

1. Cut unpeeled eggplant into 1/2 inch thick by 2 1/2 inch long strips. 

2. Combine soy sauce, vinegar, rice wine, sugar. You can add cold water if you feel the sauce mixture is too thick or sharp (up to 2/3 cup). 

3. Heat wok or skillet. Add half of the oil and half the eggplant and stir-fry until eggplant softens and begins to brown. Remove. Repeat with remaining eggplant. 

4. Stir-fry garlic and ginger until fragrant (about 1 min), return eggplant to wok. Add soy sauce mixture. Bring to boil over high heat. Reduce heat to medium, cover and cook 5 to 8 minutes or until eggplant is just tender stir in scallions.  

Yield:  4 to 6 servings