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Canton- Keh Gua Jiu Ngau Yuk Beef with Eggplant



½ t                               Ginger juice

½ t                               Chinese rice wine

1/4t                              Salt

1 ½ t                            Peanut oil

1T                                Cornstarch


8oz                              Flank, sliced very thin 2 inches long

1#                                Eggplant

2t                                 Ginger, minced

2t                                 Garlic, minced

1T                                Bean sauce

½ cup                           Chicken stock

2t                                 Sugar

2T                                Oyster sauce

1t                                 Mushroom soy or dark soy


  1. Combine marinade ingredients with beef in a bowl marinate 30 minutes
  2. Cut eggplant fu tau (oblique)
  3. Blanche the beef and eggplant in a 350 degree fryer or wok and strain well, reserve (beef should still be reddish)
  4. Heat peanut oil in wok, add ginger and garlic
  5. Add bean sauce
  6. Add eggplant and cook for 1 ½ minutes until
  7. Add remaining ingredients except beef and cook for 1 minute or until eggplant is very soft
  8. Add beef and cook 1 minute, adjust seasoning and server

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