| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats |
Vegan |
Seafood, Main dishes, Side dishes, Vegan optio |
1 |
servings |
INGREDIENTS
| 1 |
md |
Eggplant; (1-1 1/4 lb.) |
| 1 |
ts |
Dried shrimp |
| 2 |
tb |
_Shao xing_ or sherry |
| 6 |
sm |
Chinese mushrooms |
|
|
Green cayennes to taste; chopped |
| 1 |
|
Green bell pepper or sweet Red pepper |
| 2 |
|
Cloves garlic |
| 2 |
ts |
Salt |
| 3 |
tb |
Oil or chicken fat |
| 1/2 |
c |
Stock; (mushroom is good) |
| 1 |
tb |
Good red hot sauce |
| 1/2 |
tb |
Dark soy sauce |
| 1/2 |
tb |
Light soy sauce |
| 1 |
tb |
Red wine vinegar |
| 1 |
ts |
Sugar |
| 1 |
tb |
Tomato sauce |
| 1 |
tb |
Tomato paste |
| 2 |
tb |
Sherry; (in which the dried shrimp was soaking) |
INSTRUCTIONS
SEASONING SAUCE
PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons
sherry. Rinse mushrooms, cover with warm water, and soak for 30-60 minutes
or until soft. Cut off stems and leave whole. Save stock. Triangle-cut
peppers. Mince garlic. Prepare seasoning sauce: blend together the hot
sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in which dried
shrimp was soaked.
Trim off ends of eggplant and discard. Cut the eggplant into eighths
lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2
teaspoons salt and place on cookie sheet, with paper towels and chopping
block in top. Let stand for 30 minutes. Rinse, drain, and dry eggplant
slices well. Mince dried shrimp.
COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add 3
tablespoons of oil, and heat for 20 seconds or until oil is very hot but
not smoking. Ass eggplant cubes; stir and press lightly to aid browning.
Cook over a medium flame till lightly browned, about 5 minutes. Add drained
and minced shrimp and continue to stir-fry for 30 seconds. Add garlic. Add
mushrooms and peppers. Stir-fry until tender, about 1-2 minutes. Add 1/2
cup stock. Cook, stirring about 5 second. Add seasoning sauce. Cook over
medium heat, stir-frying about 3-5 minutes, or until juices have thickened.
Empty contents of wok into a serving dish. Serve hot, warm or cold.
TIMING: This recipe can be kept warm if necessary, uncovered, in a
preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes an
excellent appetizer served cold or hot. It will keep, if refrigerated, for
5 days.
SUBSTITUTIONS: If dried shrimp is not available, omit and follow recipe as
indicated. For the eggplant you can substitute zucchini. Roll-oblique-cut
zucchini and cook for only 1 minute instead of 5 in the first step.
From: Steve Kramer <stevekra@gol.com>
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Oct 31, 1999,
converted by MM_Buster v2.0l.
A Message from our Provider:
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