Aubergine Imperial Recipe

• 4 x Chinese aubergines -or possibly-
• 2 x Regular aubergines
• 1 lrg Green bell pepper
• 1 lrg Red pepper
• 6 ounce Pork tenderloin or possibly other lean cut
• 2 x Scallions
• 1 Tbsp. Dark soy sauce
• 2 Tbsp. Light soy sauce
• 1/2 c. Chicken broth
• 1 Tbsp. Vinegar
• 1 1/2 tsp Sugar
• 1 tsp Finely minced garlic
• 2 tsp Cornstarch
• 1 tsp Sherry
• 1 1/2 c. Peanut oil, for frying

1. Peel aubergine & cut it diagonally into pcs the size & shape of French fries.
2. Core & seed the peppers & cut them into very fine slivers.
3. Cut the pork into matchstick-shaped sticks.
4. Chop the scallion & reserve.
5. Combine remaining ingredients, except peanut oil, to make sauce, reserving 1/2 teaspoon garlic.
6. Heat all but 1/4 c. oil in a wok, & fry aubergine slices over high heat for 3-4 min, or possibly till completely cooked.
7. Transfer aubergine to a colander, then rinse it off under warm water to wash away the oil.
8. Throw away oil.
9. Add in remaining 1/4 c. oil to wok & heat it over high heat.
10. Stir-fry pork with 1/2 teaspoon garlic for 1 minute.
11. Add in slivered peppers & continue to stir-fry for 1 minute.
12. Thoroughly mix the sauce & add in it to wok with aubergine.
13. Cook mix, stirring well till sauce thick- ens.
14. Add in scallions, mix well, and serve.
15. (Note: Make sure cornstarch is dissolved.)
16. THUNDERBIRD MOTEL, COLLINS AVE,
17. MIAMI BEVERAGE: TEA

regular aubergines, green bell pepper, red pepper, tenderloin, scallions, soy sauce, soy sauce, chicken broth, vinegar, sugar, garlic, cornstarch, sherry, peanut oil

Taken from cookeatshare.com/recipes/aubergine-imperial-71533 (may not work)