Recipe - Stir-Fried Fragrant Eggplant

4 Dried black mushrooms
1 tablespoon Dried shrimp
One half cup Cooked chicken
2 tablespoon Smoked ham
1 cup Bamboo shoots
2 Walnuts
6 Almonds
6 Peanuts
1 Eggplant
Cornstarch
Oil for deepfrying
2 tablespoon Soy sauce
2 tablespoon Sherry
One half teaspoon Salt
One fourth teaspoon Sugar
2 tablespoon Oil

1. Separately soak dried mushrooms and dried shrimp.

2. Dice cooked chicken, smoked ham, bamboo shoots, soaked mushrooms and
shrimp.

3. Shell, blanch and coarsely chop walnuts and almonds. Halve the peanuts.

4. Peel eggplant and cut in 1/2inch cubes. Then dredge lightly in
cornstarch.

5. Heat oil and deepfry eggplant cubes until golden. Drain on paper
toweling.

6. Meanwhile combine soy sauce, sherry, salt and sugar in a cup.

7. Heat remaining oil. Add all minced ingredients. Stirfry to heat through
(about 2 minutes).

8. Return eggplant cubes. Add soysherry mixture and stirfry 2 minutes
more. Garnish with nutmeats and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.