Chinese Take-out Eggplant In Spicy Sauce

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cups peanut oil or 2 cups vegetable oil
• 1 lb eggplant, cut into sticks the size of french fries
• 1 tablespoon soy sauce
• 1 tablespoon light brown sugar
• 1 tablespoon spicy bean sauce
• 1 tablespoon rice vinegar
• 1 tablespoon rice wine
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 3 garlic cloves, minced (1 tablespoon)
• 1 tablespoon chopped fresh ginger
• 4 whole dried chilies, soaked in water for 10 minutes, dried and chopped
• 1 cup thinly sliced lamb tenderloin
• 3 green onions, thinly sliced

Recipe

• 1 in a wok, set over medium-high heat, heat the oil to 360º.
• 2 add half the eggplant to the oil and fry for about 5 minutes or until the eggplant is limp.
• 3 remove the eggplant with a slotted spoon and drain on a paper towel-lined sheet pan. cook the remaining eggplant in the same manner.
• 4 in a small bowl, combine the soy sauce, brown sugar, bean sauce, rice vinegar, rice wine, sesame oil, and cornstarch. set aside.
• 5 pour off all but 2 tablespoons of the oil in the wok. add the garlic, ginger and chiles and cook 1 minute. add the lamb and stir-fry for 2 minutes. return the eggplant to the wok. stir the sauce and add it to the lamb. boil until the sauce thickens, about 2 minutes.
• 6 to serve, garnish with green onions.