Aubergine In Garlic Sauce

Directions

1. PREPARATION: Rinse the dry shrimp. Soak for 1 hour in 2 Tbsp. sherry. Rinse mushrooms, cover with hot water, and soak for 30-60 min or possibly till soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the warm sauce, soy sauces, vinegar, sugar, 1 Tbsp. sherry in that dry shrimp was soaked.
2. Trim off ends of aubergine and throw away. Cut the aubergine into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 tsp. salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 min. Rinse, drain, and dry aubergine slices well. Mince dry shrimp.
3. COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add in 3 Tbsp. of oil, and heat for 20 seconds or possibly till oil is very warm but not smoking. Ass aubergine cubes; stir and press lightly to aid browning.
4. Cook over a medium flame until lightly browned, about 5 min. Add in liquid removed and chopped shrimp and continue to stir-fry for 30 seconds. Add in garlic. Add in mushrooms and peppers. Stir-fry till tender, about 1-2 min. Add in 1/2 c. stock. Cook, stirring about 5 second. Add in seasoning sauce. Cook over medium heat, stir-frying about 3-5 min, or possibly till juices have thickened.
5. Empty contents of wok into a serving dish. Serve warm, hot or possibly cool.
6. TIMING:This recipe can be kept hot if necessary, uncovered, in a preheated 225* oven for 5-7 min. Aubergine in Garlic Sauce makes an excellent appetizer served cool or possibly warm. It will keep, if refrigerated, for 5 days.
7. SUBSTITUTIONS: If dry shrimp is not available, omit and follow recipe as indicated. For the aubergine you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.