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Eggplant with Ginger Juiced Oil

Vegetables, also Vegetarian Foods

Eggplant with Ginger Juiced Oil
1 eggplant, about a pound, peeled
3 Tablespoons oil, peanut preferred
2 teaspoons ginger juiced oil (see below)
3 Tablespoons plain or shrimp-flavored soy sauce
1 teaspoon sugar
1. Slice eggplant into eight pieces and then cut each of these in half.
2. Heat oil and fry the eggplant for two minutes, stir-frying constantly.
3. Add ginger juiced oil and stir. Then add the rest of the ingredients and half a cup of water. Simmer for fifteen minutes or until the eggplant is tender, then serve.

To make Ginger Juiced Oil:
1 two inch piece of ginger
6 Tablespoons corn oil
2 teaspoons sugar
1/4 teaspoon salt
1. Mince ginger root well.
2. Heat oil until just before smoking, remove from the heat and add all the ingredients and stir well, then allow to cool. Strain out all solids and store in the refrigerator until needed.

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