Recipe ingredients and directions:
Yield: 3 to 4 servings if served with 1 meat dish; 6 to 8
servings if served with 3 other dishes.
1 teaspoon dried shrimp
2 tablespoons sherry
6 small Chinese mushrooms
2 fresh green hot peppers
1 green bell pepper or sweet red pepper
2 cloves garlic
1-2 teaspoons hot sauce
1/2 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1 tablespoon tomato sauce
1 tablespoon tomato paste
2 tablespoons sherry (in which the dried shrimp was soaking)
1 medium eggplant (1-1 1/4 lb.)
2 teaspoons salt
3 tablespoons oil or chicken fat
1/2 cup stock (combine chicken and mushroom)
Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry.
Rinse mushroom, 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.
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 until 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 flame, stir-frying about 3-5
minutes, or until juices have thickened. Empty contents of wok into
a serving dish. Serve hot, warm or cold.
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.
During the last minute of cooking, add 3/4 cup cooked and cooled
white rice to the mixture. The bland rice absorbs some of the spicy
sauce, which results in quite a pleasing combination. To make the
recipe spicier or less spicy, increase or decrease the hot sauce
or the hot peppers accordingly. The purpose of salting the eggplant
(or the zucchini) is to remove any bitter taste and to draw out
excess moisture; the weighing down further aids the dehydration
and minimized the amount of oil that is needed in the sauteing
process.
Category: Asian Recipes
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