| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
Jewish |
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 1 |
lg |
Onion |
| 1 |
ct |
Mushrooms, sliced |
| 2 |
tb |
Soy Sauce |
| 1 |
tb |
Szechaun Sauce |
| 1 |
|
Chicken boilion |
| 2 |
tb |
Cornstarch |
| 1 1/2 |
c |
Water |
| 1/16 |
ts |
Ginger |
| 12 |
oz |
Apricot jelly |
| 1 |
pn |
Crushed red pepper |
| 3 |
|
Garlic cloves, crushed |
| 3 1/2 |
tb |
Wine Vinegar |
INSTRUCTIONS
Peel eggplant and slice. I cook a couple of slices at a time in microwave
until soft. (I do this so as not to have to fry in oil.) Saute onions,
mushrooms,and softened eggplant. In the meantime make up the sauce with the
rest of the ingredients. Dissoolve cornsatrch in the water first. Add
bouillion and the rest of the ingredients, heating until preserves have
dissolved and sauce thickens a little. Mix in eggplant and pour over three
pepper noodles or rice.
Posted to JEWISH-FOOD digest V97 #079 by Halle Garfunkel
<mschayil@ix.netcom.com> on Mar 07, 1997
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