| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Chinese |
Burt, Wolf |
1 |
Servings |
INGREDIENTS
| 2 |
t |
Cornstarch |
| 2 |
|
Egg whites |
| 1 |
lb |
Fillet of grouper, cut into |
|
|
1-inch x |
|
|
3-inch strips |
| 1/2 |
c |
Vegetable oil, up to 1 |
| 2 |
c |
Unpeeled eggplant, cut into |
|
|
1-inch x |
|
|
3-inch strips |
| 1 |
T |
Sesame oil |
| 1 |
T |
Vegetable oil |
| 2 |
|
Cloves garlic, sliced |
| 4 |
t |
Peeled minced ginger |
| 1 |
|
Dried red chili pepper |
|
|
optional |
| 1 |
t |
Chinese chili sauce |
| 1/2 |
T |
Soy sauce |
| 1 |
t |
Cornstarch dissolved in 1 |
|
|
tablespoon |
|
|
water |
|
|
Salt |
| 1/2 |
c |
Chopped fresh cilantro |
| 2 |
|
Scallions, white and green |
|
|
parts thinly |
|
|
sliced |
INSTRUCTIONS
Combine the cornstarch and egg whites and marinate the grouper in this
mixture in the refrigerator for 1 hour. Set a strainer or colander
over a bowl. In a large skillet or wok, heat the 1/2 to 1 cup of
vegetable oil until very hot. Stir-fry the eggplant for 30 seconds and
with a slotted spoon transfer the eggplant to the strainer. Add the
fish to the oil and stir fry for one minute. Transfer the fish to the
strainer. Carefully pour the oil into a bowl and cool. Clean the wok
and return it to high heat. Heat the sesame and vegetable oils in the
wok and stir-fry the garlic, ginger, chili pepper, and chili sauce for
30 seconds. Return the fish and eggplant to the pan and stir-fry for
30 seconds. Add the soy sauce and dissolved cornstarch and boil for a
minute. Season with salt to taste. Serve immediately and garnish with
cilantro and scallions. Converted by MC_Buster. Per serving: 1283
Calories (kcal); 136g Total Fat; (94% calories from fat); 9g Protein;
11g Carbohydrate; 0mg Cholesterol; 635mg Sodium Food Exchanges: 1/2
Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 27 1/2 Fat; 0 Other
Carbohydrates Converted by MM_Buster v2.0n.
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