6 very small Italian or Oriental eggplants

1 scallion, chopped fine
1/4 river shrimp, marinated
1 stalk celery or bak coy, chopped fine
1/2 tsp. ginger powder or 2 25¢ pcs. chopped fine

SAUCE:

2 tbl. dark soy
1 tbl. oyster sauce
1/2 tsp. hot bean sauce
1 tsp. sweet bean sauce
1 c. broth
  1. Cut off stalk ends of eggplant and core out the insides. Put in bowl.
  2. Chop shrimp, celery or cabbage, and scallions. Set aside.
  3. Fry shrimp till pink. Add eggplant core, the rest of the vegetables, and the ginger. Stir fry till eggplant is soft. Add corn starch paste.
  4. Stuff the eggplants with cooled mixture. Make 3 or 4 slits, 2" long, down the length of the eggplants. Pan fry 2 minutes. Transfer to steam tray and cover with sauce. Steam 20 minutes. Thicken sauce if necessary. Serve.