A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chinese Eggplant in Garlic Sauce
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serves/makes:
ready in:
over 2 hrs
over 2 hrs
ingredients
1 medium eggplant (1 pound size)
1 teaspoon dried shrimp
2 tablespoons sherry
6 small Chinese mushrooms
2 fresh green hot peppers
1 green or red bell pepper
2 cloves garlic
SEASONING SAUCE
1 1/2 teaspoon 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)
2 teaspoons salt
3 tablespoons oil or chicken fat
1/2 cup stock (combine chicken and mushroom)
directions
Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons of 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.
For Seasoning Sauce: Blend together the hot sauce, soy sauces, vinegar, sugar and 1 tablespoon of the 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. Add 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 seconds.
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.
added by
resu
recipe tips
Cut the eggplant into even-sized pieces so it cooks evenly.
Salt the eggplant to draw out moisture and reduce some bitterness. Some people don't mind the bitter flavor but we recommend doing this step.
The wok should be hot before adding the oil.
Add the seasoning sauce towards the end of the cooking time. This way the other ingredients cook better instead of "stewing" in the sauce.
Remember, the key to a good stir-fry is high heat and quick cooking.
common recipe questions
Can I use regular eggplant instead of Chinese eggplant?
Yes, you can use regular eggplant, but Chinese eggplant has a more tender texture and sweeter flavor.
What can I substitute for dried shrimp?
You can omit the dried shrimp or use a small amount of shrimp paste as a substitute.
Is it necessary to soak the mushrooms and shrimp for that long?
Soaking helps them get fully rehydrated. If you're short on time, hot water can speed up the process but be sure to check them before proceeding with the recipe.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I add other vegetables to this dish?
Yes, you can add vegetables like zucchini, carrots, or baby corn.
Is there a way to make this dish less spicy?
Reduce or omit the hot sauce and hot peppers for a milder version.
nutrition data
450 calories, 12 grams fat, 73 grams carbohydrates, 17 grams protein per serving.
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