---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetables, China, Side dish, Update
       Yield: 4 Servings
 ---------------------YIELD: 5 SERVINGS---------------------
       1 lb Oriental eggplant or 1
            - domastic eggplant
       3 ea Green onion; divided
       1 ea Tb Garlic; minced
       2 ts Fresh ginger; minced
       2 ts Hot bean sauce
     1/2 c  Chicken broth
       1 ea Tb Soy sauce
       1 ea Tb Red wine vinegar
   1 1/2 ts Sugar
       5 ea Tb Vegetble oil; divided
       1 ea Tb Water
       1 ts Cornstarch
       1 ts Sesame oil
            Cut unpeeled eggplant into
            -1/2-inch thick slices;
            Cut slices into 2 1/2-inch
            Cut 1 onion into thin
            -slices; reserve for
            Garnish. Cut remaining
            -onions into thin slices.
   Combine onions, garlic, ginger and hot bean sauce in
   medium bowl. Combine chicken broth, soy sauce, vinegar
   and sugar in small bowl. Heat 2 tablespoon vegetable
   oil in wok or large skillet over medium high heat. Add
   1/2 of eggplant and cook, stirring often, until soft
   and moist, about 5 minutes.  Remove to colander;
   drain.  Repeat, using 2 more tablespoons in vegetable
   oil and the remaining eggplant. Heat remaining 1
   tablespoon vegetable oil in wok over medium-hgh heat.
   Add onion-garlic mixture and stir-fry 30 seconds;
   return eggplant to wok.  Add chicken broth mixture.
   Bring to a boil and cook, stirring occasionally, until
   liquid is almost evaporated. Blend water and
   cornstarch in small cup; add to wok. Cook and stir
   until sauce boils and thickens slightly. Stir in
   sesame oil. Garnish with reserved onion slices. Makes
   4 to 5 servings. ++++-