Stir Fried Eggplant In Spicy Garlic Sauce

 Topeka used to have the most incredible Chinese restaurant that I loved.  Unfortunately,  a few years back it closed, as the owner wished to retire and could not find anyone to take it over.   There were two things especially that I miss and, so far, have not been able to duplicate, their hot and sour soup and their eggplant in garlic sauce.  I have tried recipe after recipe, and none come close.   This is one that I have developed from a couple of different recipes I've tried, using a couple techniques and the ingredients I remember.    This may not be the dish I was wanting, but it is a very good one and I am pleased to share it.   I really like it a lot.     

2 eggplants, washed, stemmed and cut into 1- 2 inch pieces (bite sized)

1 bunch green onions, white part removed and sliced

green onion tops chopped and reserved separately

2-3 green peppers, cores and stems removed, cut into bite size pieces

5-10 garlic cloves (or as many as you wish), peeled, finely chopped and divided into half

3-4 tbsp. Cornstarch

vegetable oil (amounts may vary)

Sauce mix:

5 tbsp. Light soy sauce

4 tbsp. Dark soy sauce if available (if not, add more of the light soy sauce)

3 tbsp vinegar, either rice or Chinese or cider

1 ½ cup water or broth

2 tsp. Corn starch

½ of the chopped garlic from above

1 tsp dried ginger

2-3 tbsp. Crushed red pepper

2 tbsp sugar or to taste

1 tbsp sesame oil or to taste (I like a bit more)

Put all of the sauce mixture in a bowl and stir until the cornstarch and sugar are dissolved and set aside. Before adding to the pan give it a good stir.

Put the eggplant cubes in a large bowl and sprinkle with the 2-4 tbsp of cornstarch, mix well and set aside.

Heat a large wok or deep skillet or a large Dutch oven, when very hot, add 3-4 tbsp vegetable oil and then add about 1/3 of the eggplant cubes. Allow to brown lightly on one side then stir and allow to brown a bit on the other side. It won't take long and it isn't necessary that all brown evenly. Remove to a large bowl, add more oil and add another third. Once all are lightly browned, add 2-3 more tablespoon of oil, then add the white parts of the onion and the the remaining chopped garlic, stir fry very quickly until fragrant and then add the green peppers, all at once. Stir fry until they look very glossy, then return the eggplant to the pan, stir around, then finally add the sauce mixture and stir until it thickens and coats the vegetables. Allow to sit a minute or two, then top with the chopped green onion tops. If you wish you can add a bit more sesame oil.

Serve with rice if you wish. I have also seen variations of this dish made with ground pork or other meat. If you wish to try that, use about 8 ounces of ground meat, adding it with the garlic and white parts of the onions, and cook until done, then add the green pepper cubes.

If you wish it to be more saucy, I would add another cup of water or broth.

I have made this with both fresh and dried powdered ginger and decided I like it better with the dried ginger. It seems to mix better with the other flavors. If you wish to use fresh, chop a tablespoon or two very finely and fry with the garlic and onions instead of in the sauce mix. 

 

 

 

Stir Fried Leeks and Mushrooms

 2 leeks, peeled, cleaned and sliced

1 onion, peeled, halved and thinly sliced

about 2 cups sliced mushrooms

1/2 pound lean pork, cut into 1/2 inch cubes

oil for stir frying

 Marinade for the pork:  3 tbsp soy or tamari sauce, 3 tbsp rice wine vinegar or cider vinegar, 1/2 tsp sesame oil, 1/4 tsp crushed red pepper, 1 tbsp finely chopped ginger, 3 finely chopped cloves of garlic, 1 tbsp of cornstarch.   Mix this all together well, then add the pork cubes, making sure all the pork is covered with the marinade.   Set aside for at least 10 minutes. 

 An additional 3 cloves of chopped garlic and 3 tbsp chopped ginger, set aside

Heat a wok or large deep skillet then add about 3 tbsp oil and swirl it around the pan.  Add the mushrooms and onion, stir fry it until the mushrooms begin to brown a bit.  Remove to a large bowl, then add the leeks.   Stir fry the leeks until they too start to  brown, then remove them to the bowl with the mushrooms.

Add an additional 3 tbsp of oil to the walk, swirl it around and then add the pork.  Stir fry the pork until it is all white and starting to look done.  It won't take very long,  add the remaining garlic and ginger, along with 1 tsp of sesame oil, and fry until fragrant.  Return the vegetables to the pan, mix all together and then allow it to sit a minute or two before eating.