Kae"s Hunan Eggplant

 

Hunan Province is located on the south bank of the Yangtze River and is renowned for its
spicy food. One needs a skillet or wok with a lid for this dish.

2 teaspoons peanut oil
2 tablespoons minced fresh ginger
1 tablespoon toasted sesame seed oil
4 cloves of chopped garlic
4 Japanese eggplants, trimmed but not peeled (less bitter than Italian)
2 tablespoons soy sauce
3 tablespoons Shao Hsing wine
Chili sauce or crushed red pepper to degree of hot needed
White pepper

Garnish
Green portion of scallions chopped finely and chopped cilantro.

Cut the eggplant into bite sized chunks on the bias in alternating directions. Pre-measure
all other ingredient in small cups so their ready to go when needed.
Heat wok or large skillet until very hot. Add oil, sesame seed oil then eggplants. Cook on
very high, When eggplant has taken on color on all sides, add minced ginger, and garlic
and cook 1 minute. Add chili sauce cook for a minute. Add the soy sauce, Shao Hsing
wine, white pepper. Cover and cook until eggplant are just tender. Correct the seasoning
adding pepper, sugar and or crushed pepper as needed. Garnish with green onions and
cilantro