Eggplant with Bacon

Name: Eggplant with Bacon
Cuisine: Chinese
Ingredients: ½ cup clear stock or water; ½ cup clear stock or water; 1 tablespoon rice or white wine vinegar; 1 tablespoon thin soy sauce; 1 large red pepper, about 8 ounces, seeded and roughly chopped; 4 ounces streaky bacon slices, cut into pieces; 4 tablespoons vegetable oil; 3-4 scallions, cut into 2-inch sections, white and green parts separated; 2-3 garlic cloves, crushed; ½ teaspoon salt; 1¼ pounds eggplant, trimmed and cut into fairly large pieces; 1 tablespoon Shaoxing wine or medium-dry sherry; 1 teaspoon sugar; 1 tablespoon rice or white wine vinegar; 1 tablespoon Shaoxing wine or medium-dry sherry

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

The spongy flesh of eggplant is inclined to absorb too much cooking fat, and the result can be a greasy dish, if one is not careful. A little vinegar, however, cuts the grease, and the sweet red pepper enlivens the color and gives this earthy dish harmony in flavor.

Ingredients

Asia
China
Starter
Main course

Ingredients

Method