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Ingredients Jump to Instructions ↓

  1. 4 medium Asian Eggplant s

  2. 3 tablespoons peanut oil

  3. 2 tablespoons minced fresh ginger

  4. 6 large cloves garlic , minced

  5. 2 scallion s, chopped

  6. 1 red bell pepper , seeded and sliced into julienne

  7. 1/4 pound fresh water chestnuts, peeled and sliced into julienne (if you can't get fresh water chestnuts at an Asian market, canned will work, but it's not nearly as good)

  8. 1 teaspoon hot chili paste

  9. 1/2 cup (or more if needed) canned chicken broth

  10. 3 tablespoons light soy sauce

  11. large pinch of white pepper

  12. 1 tablespoon cornstarch , mixed with a little cold water

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