Recipe - Hunan Eggplant

2 tablespoon Chile paste with garlic;
(Chinese grocery store)
1 teaspoon Dark soy sauce
2 teaspoon Light soy sauce
1 tablespoon Rice wine vinegar
1 teaspoon Sugar
Salt to taste
1 Eggplant; about 1 pound or
more
One half cup Peanut oil
1 tablespoon Dry sherry OR chinese
cooking wine
1 tablespoon Chopped up fine habanero
One fourth cup Water
1 tablespoon Water mixed with 1 tsp
cornstarch

Combine first six ingredients in small bowl. Leave skin on and cut eggplant
into bite size chunks. Heat a wok over high heat until a drop of water goes
to steam, add the peanut oil, just before the oil smokes, throw in the
eggplant, sherry and the hab..stir fry for about three minutes or until the
eggplant is slightly brown, and soft, turn down heat, add the water and
cover for another minute, remove cover, stir in the chile paste, soy sauce
mixture, and the corn starch if too thin and cook until thickened..Very
good dish NO MEAT AT ALL, there kid! Cheers Doug in BC

Posted to CHILEHEADS DIGEST by Doug Irvine dirvin@bc.sympatico.ca on Apr
27, 1998