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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 25 |
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from Chinese Cooking for Quantity Service pub 1958. good if you are having a bunch for dinner.. but you should make a lot af rice to go with it. Ingredients:
2 lbs. chopped green pepper |
1 pint peanut oil |
6 lbs eggplants |
12 beaten eggs |
3/4 cup water |
1 1/2 lbs flour |
3 cloves crushed garlic |
6 teaspoons salt |
1 pint soup stock |
2 #2 1/2 cans diced pineapple |
3 ounces cornstarch |
1/4 cup light soy sauce |
1 1/2 pints vinegar |
1 1/2 lbs sugar |
2 pints beef broth |
Directions:
1. cook green peppers in boiling water eight minutes, set aside
2. heat peanut oil until smoking
3. cut eggplants lengthwise into quarters then slice crosswise in thin slices
4. combine eggs and water, dredge eggplants in flour, then in eggs, then again in flour; cook in hot peanut oil until golden brown; remove and set aside
5. to same oil add garlic, salt, soup stock, pineapple, and green peppers (step one), cover and cook over moderate fire three minutes
6. combine cornstarch, soy sauce, vinegar, sugar, and beef broth; add and continue to cook until sauce thickens, pour over egplant and serve hot
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