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Braised Eggplant With Dried Shrimp
(Hung - Shao - Ch'ieh - Tzu)
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| What You Need: |
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¼ cup dried shrimp
1 medium eggplant, about 1 pound
8 medium garlic cloves, unpeeled
4 tablespoons peanut oil, or flavorless vegetable oil
1 tablespoon soy sauce
1 tablespoon Chinese rice wine, or pale dry sherry
1 teaspoon sugar
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| How To Cook: |
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PREPARE AHEAD:
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1. In a small bowl, cover the dried shrimp with ½ cup of warm water and let them soak for 30 minutes. Do not discard the soaking water.
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2. Wash the eggplant under cold running water, then cut it, unpeeled, from top to bottom into long ½-inch-thick slices. Cut the slices into strips about 2 inches long and ½ inch wide.
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3. Crush each garlic clove by placing the flat of a cleaver over it and giving it a sharp blow with your fist. Remove and discard the peel.
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4. Have the above ingredients, and the oil, soy sauce, wine and sugar within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over moderate heat for 30 seconds. Pour in 4 tablespoons of oil, swirl it about in the pan and heat for 30 seconds longer.
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2. Add the garlic and eggplant, turn the heat down to low and cook, stirring frequently, for 15 minutes, or until lightly browned. Add the soy sauce, wine, sugar, shrimp and shrimp water.
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3. Cover the pan and cook, still over low heat, for 10 minutes, or until all the liquid has been absorbed. Transfer to a platter and serve either hot or cold.
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4. Although the garlic is usually served with the eggplant and shrimp, it may be removed if you prefer.
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