1 medium eggplant,
sliced and julienned
1/2 lb. beefsteak,
sliced thin and julienned
2 whole scallions, 1 1/2 inch pieces
1/2 c. water chestnuts
1 c. broth
SAUCE:
2 tbl. sweet bean sauce
1 tbl. oyster sauce
1 tbl. sesame oil
3 tbl. dark soy sauce
1 tbl. ginger-garlic mix
- Slice and julienne eggplant and soak in c. salt. Drain. Let stand 1/2 hour.
- Marinate beef, if thick soy available, add 1 tsp. and marinate.
- Slice scallions, if thick julienne.
- Assemble sauce ingredients. Keep broth separate.
- Pan fry eggplant, lower heat, cover, and cook for 5 minutes. Add 2 tbl. broth before covering as a lubricant. Set aside.
- Heat wok, add beef and fry two minutes, then add sauce ingredients. Mix well. Let stand for one minute, then add broth. Cover, cook for two minutes. Thicken
OPTIONAL: hot bean sauce.