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eggplant-garlicky-brown-sauce recipe

Date: Thu, 29 Jan 1998 09:42:20 -0800
From: Judy VonNeumann (JVonNeumann@miinet.com)

	title: Eggplant with Garlicky Brown Sauce
 Categories: Lo-fat, Vegetarian, Oriental
      Yield: 3 servings
  1 1/2 c  Cooked white rice
      broth or wine for sauteing
      1 md Eggplant
      2    Scallion
      8 lg Mushrooms-halved
      6 cl Garlic-smashed, or more
    1/2    Inch-piece    fresh ginger
           Root-peel and chop
      2 tb Dry white wine-or less
      2 tb Soy sauce, low sodium
    1/8 ts Red pepper flakes
      1 pk Mushroom gravy-vegetarian
  1 1/4 c  Water-or more as needed
      1 ts Kung Pao Sauce-or
           Other chili sauce
  Steam the rice  (See note).  While rice is cooking, sliced eggplant
  in 1/2" pieces, then rough-cut into 1-1/2" squares. Cut the onions
  into 1" long pieces. Place eggplant and onion into collander; salt;
  allow to drain about 15 minutes. Rinse and towel dry. HOT WOK! Heat
  broth or wine in wok. Add the eggplant and onion and brown. Using a
scoop or
  large spoon, rotate the browned eggplant to the top. Let brown.
  Repeat until well browned and beginning to carmelize. Make a well in
  center of wok and add the garlic. and the ginger. Add wine to center
  and when the wine has evaported (less than 30 secs) add the mushroom
  pieces and red pepper flakes; stir to toss. Pour half the soy over
  the eggplant and cover.  Let stew about 4 to 5 mins. It will burn a
  little.  Lift cover and toss. Add the rest of the soy and cover. Cook
  for about 2 to 3 minutes. Mix the mushroom gravy with water and the
  chili sauce (Kung Pao). Make a well in the wok and add the gravy,
  stirring and adding water to thicken to a medium consistency. Correct
  seasoning with black pepper and soy sauce.  Serve with the rice.
: Eggplants are
  remarkable things the way they absorb flavors! We wanted more garlic.
  It could have stewed a little longer to carmelize. Next time salt the
  eggplant first, then start the rice. Pantry: We used the mushroom
  gravy that does not have beef bouillon flavoring. Rice: half white
  and half jasmine. Fume blanc.  1 tablespoon of Tamari, first, then 1
  tablespoon of soy, low sodium.
  Recipe By     : Pat Hanneman (Riverside, 1997) 

kwvegan vegan