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  • Eggplant Imperial

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    Eggplant Imperial
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x Chinese eggplants -or possibly-
    • 2 x Regular eggplants
    • 1 lrg Green bell pepper
    • 1 lrg Red pepper
    • 6 ounce Pork tenderloin or possibly other lean cut
    • 2 x Scallions
    • 1 Tbsp. Dark soy sauce
    • 2 Tbsp. Light soy sauce
    • 1/2 c. Chicken broth
    • 1 Tbsp. Vinegar
    • 1 1/2 tsp Sugar
    • 1 tsp Finely minced garlic
    • 2 tsp Cornstarch
    • 1 tsp Sherry
    • 1 1/2 c. Peanut oil, for frying

    Directions

    1. Peel eggplant & cut it diagonally into pcs the size & shape of French fries. Core & seed the peppers & cut them into very fine slivers. Cut the pork into matchstick-shaped sticks. Chop the scallion & reserve. Combine remaining ingredients, except peanut oil, to make sauce, reserving 1/2 teaspoon garlic. Heat all but 1/4 c. oil in a wok, & fry eggplant slices over high heat for 3-4 min, or possibly till completely cooked. Transfer eggplant to a colander, then rinse it off under warm water to wash away the oil. Throw away oil. Add in remaining 1/4 c. oil to wok & heat it over high heat. Stir-fry pork with 1/2 teaspoon garlic for 1 minute. Add in slivered peppers & continue to stir-fry for 1 minute. Thoroughly mix the sauce & add in it to wok with eggplant. Cook mix, stirring well till sauce thick- ens. Add in scallions, mix well, and serve. (Note: Make sure cornstarch is dissolved.)
    2. THUNDERBIRD MOTEL, COLLINS AVE,
    3. MIAMI BEVERAGE: TEA

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