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PREPARATION: Rinse the dry shrimp.
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Soak for 1 hour in 2 Tbsp.
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sherry.
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Rinse mushrooms, cover with hot water, and soak for 30-60 min or possibly till soft.
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Cut off stems and leave whole.
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Save stock.
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Triangle-cut peppers.
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Mince garlic.
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Prepare seasoning sauce: blend together the warm sauce, soy sauces, vinegar, sugar, 1 Tbsp.
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sherry in that dry shrimp was soaked.
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Trim off ends of aubergine and throw away.
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Cut the aubergine into eighths lengthwise.
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Cut the slices into 1 1/2 to 2 inch cubes.
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Sprinkle with 2 tsp.
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salt and place on cookie sheet, with paper towels and chopping block in top.
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Let stand for 30 min.
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Rinse, drain, and dry aubergine slices well.
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Mince dry shrimp.
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COOKING PROCEDURE: Place wok over high flame for 30 seconds.
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Add in 3 Tbsp.
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of oil, and heat for 20 seconds or possibly till oil is very warm but not smoking.
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Ass aubergine cubes; stir and press lightly to aid browning.
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Cook over a medium flame until lightly browned, about 5 min.
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Add in liquid removed and chopped shrimp and continue to stir-fry for 30 seconds.
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Add in garlic.
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Add in mushrooms and peppers.
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Stir-fry till tender, about 1-2 min.
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Add in 1/2 c. stock.
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Cook, stirring about 5 second.
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Add in seasoning sauce.
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Cook over medium heat, stir-frying about 3-5 min, or possibly till juices have thickened.
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Empty contents of wok into a serving dish.
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Serve warm, hot or possibly cool.
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TIMING:This recipe can be kept hot if necessary, uncovered, in a preheated 225* oven for 5-7 min.
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Aubergine in Garlic Sauce makes an excellent appetizer served cool or possibly warm.
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It will keep, if refrigerated, for 5 days.
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SUBSTITUTIONS: If dry shrimp is not available, omit and follow recipe as indicated.
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For the aubergine you can substitute zucchini.
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Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.
