1/2 teaspoon ground bean sauce (Koon Chun preferred)
teaspoon sesame oil
Combine all Spicy Sauce ingredients and mix well.
In a wok, deep-fry eggplant at 350 degrees F for 1 minute.
Remove eggplant and
drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry
garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
Add eggplant and simmer for another 10 seconds.
Stir in cornstarch paste a little
at a time until desired consistency. Serve immediately.
Serves 1 as entree, 2 as a side
Submitted to Recipe Goldmine by Kamela Rubio-Raffin 5/4/03.