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Eggplant in Garlic Sauce


about 4 cups chopped eggplant (use cylinder shaped; should be chopped in about 1 inch cylinder shape segments)
8 cloves garlic minced
1/3 cup ketchup (approximation)
1 tablespoon ginger, minced
1/4 - 1/3 cup white sugar
2 tablespoons white vinegar
1 1/2 tablespoons white soy sauce
1 tablespoon regular soy sauce
1 tablespoon Chinese chili sauce
1/8 teaspoon MSG
3 tablespoons dry white wine
1/2 cup chopped green onions (green part only)
about 1 tablespoon cornstarch dissolved in water
2 tablespoons hot oil (add to finished sauce)


Fry eggplant in oil over medium heat, for about 8 min. When frying cycle was completed, the eggplant is dark yellow in color. After frying drain well and set aside.

Fry ginger and garlic in a little oil for about 30 sec. When you smell strong aroma, add ketchup and stir for a minute or so. Add Chinese chile sauce and stir well. Next, add white wine and simmer for a minute or two. After this, add all other ingredients except green onions and cornstarch. Stir and allow mixture to simmer for a couple of minutes before adding cornstarch. Just as mixture starts to thicken, add chopped green onions and hot oil, stir for a minute or so and add eggplant to sauce. Once eggplant is coated with sauce, turn off fire, remove from wok/skillet and serve over white rice.

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