Serves 2.½ pound Oriental eggplants (available at Oriental markets), or 1 small domestic eggplant
2 green onions
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon black beans sauce
¼ teaspoon sliced chili pepper, or to taste
2 tablespoons chicken broth
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sugar
½ teaspoon Ten-Spice Powder
3 tablespoons sesame oil
1 tablespoon water
½ teaspoon cornstarch
Slice unpeeled eggplant into 2 x ½-inch strips. Trim and finely slice the green onions. Reserve half for garnish. Combine half the onions with the garlic, ginger, black beans, and pepper; set aside. Blend the broth, soy sauce, vinegar, sugar, and ten-spice powder in a small bowl; set aside. Heat 2 tablespoons of the oil in a wok. Stir-fry the eggplant over medium heat for 5 minutes, or until the eggplant is soft. Remove eggplant with a slotted spoon and set aside. Add the remaining 1 tablespoon oil and onion/garlic mixture to the wok. Stir-fry for 30 seconds. Fold in the eggplant and broth mixture. Bring to a boil and simmer, stirring occasionally, until the excess liquid has evaporated. Whisk the water with the cornstarch. Stir into the eggplant and heat until sauce thickens. Remove to a serving platter. Garnish with the remaining green onions.
Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Valentine's Day menu series.
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