Side Kick

An alternative to mashed potatoes and green bean casserole

Eggplant Kung Pao
Chef Matt Marcus

Watershed on Peachtree

1 cup pepper jelly
1/2 cup soy sauce
1 cup dark chicken stock
2 Tbsp fried chili in oil (find at your favorite Buford highway outpost)
1 tsp sesame oil
2 Tbsp Szechuan peppercorn
2 tsp Korean chili flakes
Chopped ginger, scallion, and garlic
3 dashes fish sauce
Squeeze of a lime

Fry the chili flakes, chili in oil, ginger, scallion and garlic in sesame oil until nice and red.  Add chicken stock, pepper jelly, and soy sauce, cook down to almost thick (thicken with cornstarch if necessary) and add lime juice and fish sauce, simmer for a few minutes and it’s ready.

Pan fry eggplant in cornstarch and add sauce with broccoli to pan, cook until glazed and serve with pickled carrots, cracker jacks and basil.