Instructions: Eam the rice (See note). While rice
is cooking, sliced aubergine
in 1/2" eces; th hen rough-cut into 1-1/2" -squares. Cut the onions
into 1" long eces. Pl lace aubergine and onion into -collander; salt; allow to
drain about minutes s Rinse and towel dry.

HOT WOK! Heat oil in wok. Add the aubergine and onion and brown. Using a scoop or large spoon, rotate the browned aubergine to the top. Let brown.

Repeat until well browned and beginning to carmelize. Make a well in center of wok and add the garlic. and the ginger. Add wine to center and when the wine has evaported (less than 30 secs) add the mushroom pieces and red pepper flakes; stir to toss. Pour half the soy over the aubergine and cover.

Let stew about 4 to 5 mins. It will burn a little. Lift cover and toss. Add the rest of the soy and cover. Cook for about 2 to 3 minutes.

Mix the mushroom gravy with water and the chili sauce (Kung Pao). Make a well in the wok and add the gravy, stirring and adding water to thicken to a medium consistency. Correct seasoning with black pepper and soy sauce.

Serve with the rice.

8/97-Pats Notes: Aubergines are remarkable things the way they absorb flavors! We wanted more garlic. It could have stewed a little longer to carmelize. Next time salt the aubergine first, then start the rice.

Pantry: We used the mushroom gravy that does not have beef bouillon flavoring. Rice: half white and half jasmine. Fume blanc. 1 tablespoon of Tamari, first, then 1 tablespoon of soy, low sodium.

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