| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Dessert | 4 | Servings | |
INGREDIENTS
| 4 | Bananas | |
| 4 | tb | Oil |
| 2 | c | Sugar |
| 1 1/2 | c | Water |
| 1/2 | tb | Vinegar |
INSTRUCTIONS
1. Peel bananas; cut either in half lengthwise, or in quarters. 2. Heat oil and, over low heat, pan-fry bananas until lightly browned. 3. Meanwhile, combine sugar, water and vinegar in a saucepan. Bring slowly to a boil, stirring, until mixture spins a thread when a small amount is dropped into cold water. 4. Dip bananas in hot syrup to coat and place on an oiled platter; then dip in ice water to crystallize. (See steps 5 and 6 in recipe "Honeyed Apples".) NOTE: These are also called Bananas in Silk Thread. VARIATIONS: 1. In step 2, add to the oil 1 teaspoon sugar. 2. In step 3, substitute the following syrup ingredients: 2/3 cup brown sugar, 2/3 cup vinegar, 3 tablespoons cornstarch, 1/2 teaspoon salt and 1 slice fresh ginger root, minced. Then slowly bring to a boil, stirring, and cook 2 minutes. Pour syrup over the bananas in their pan; cook 2 minutes more over low heat. Then dip coated bananas in ice water. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“No one understands like Jesus”