Hunan Eggplant Food

HUNAN EGGPLANT

Steps:

• Soak the dried shrimp in a few tablespoons of hot water for about 5 minutes; drain, rinse, then mince the shrimp.
• Cut the eggplant into chunks on the bias.
• Cut at an angle, then rotate the eggplant a half turn, then cut on the bias again, repeat.
• Heat 2 tablespoons of oil in a wok or large skillet over medium high heat.
• Add the chopped zha cai and minced dried shrimp, cook for a minute or two in the hot oil.
• Add the chili paste, green onions, minced ginger, and minced garlic and cook until the mixture is fragrant, about 1 minute.
• Add the eggplant and stir to coat the pieces in the chili mixture, cook for a minute.
• Add the soy sauce, sugar, white pepper, and about a 1/4 cup of water.
• Cover and steam until eggplant are tender but not mushy.
• Stir occasionally, don't be too rough or you'll smash the eggplant.
• Season to taste with more soy sauce or salt.
• Garnish with sliced green onions (green part only; serve with brown or white rice.

EGGPLANT HUNAN STYLE

Steps:

• Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat.
• Add eggplant and stir-fry until soft, about 3 minutes.
• Remove, using slotted spoon; set aside.
• Add remaining peanut oil to skillet and warm over medium heat.
• Add garlic, chili paste and ginger and cook 15 seconds.
• Add stock, soy sauce and sugar and bring to boil.
• Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute.
• Stir in green onion and sesame oil.
• Serve hot, removing eggplant with slotted spoon.