中國菜食譜英文版
Ingredients 材料
3 chinese eggplants (sliced in 12 inch pieces then quartered) 3條茄子（切成12寸長，然後切丁）
1/2 cup chicken broth 半杯雞湯
1 tbsp brown sugar 1勺黃糖
2 tbsps soy sauce 1勺醬油
1 tsp potato starch (corn) 1小勺土豆澱粉（玉米粉）
cilantro (optional) 蕪荽（可不放）
1 tsp sesame oil (black) 1小勺芝麻油 （黑）
1 tbsp rice vinegar 1勺米醋
21/2 stalks celery (sliced at an angle) 2把半芹菜 （斜切)
2 garlic cloves (minced optional) 2個大蒜瓣 （可選擇剁碎）
1 dash pepper 少量胡椒粉
1 tbsp olive oil (butter) 1勺橄欖油 （黃油）
Directions: 步驟：
1
In medium pan at medium heat, add butter or olive oil then minced garlic.
用中火燒熱鍋，加入黃油或橄欖油，然後加入蒜米。
2
When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
蒜米變淺褐色的時候，加入茄子，大概炒個3分鐘。
3
In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
準備壹個碗，加入醬油，糖，土豆澱粉，芝麻油，米醋。
4
Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
往鍋裏倒入半杯雞湯混合，煮上2分鐘。
5
Add the previously mentioned mixture to the mix, along with the celery.
將剛提及的混合物加入並攪拌，加上芹菜。
6
Turn down heat to a low and cook for another minute or so.
關小火，再煮大約1分鐘。
7
Add pepper and cilantro to taste and leave on the burner until ready to serve.
加入胡椒粉和蕪荽，調味，移開鍋子即可上菜。
8
Tip: Would probably taste pretty good with mushrooms.
提醒：加入菌類會更好吃。
P/s:純手工翻譯。