Recipes published in ‘Duck’

Eggplant Sichuan Style

Recipe

20 Jul

EGGPLANT SICHUAN STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Chinese
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Chinese eggplant — -=OR=-
1 lg -Italian eggplant
2 teaspoon Salt
4 tablespoon Peanut or corn oil
=(or more if needed)=-
1 tablespoon Soy sauce
1 tablespoon Sugar
1/4 cup Chicken stock
2 teaspoon Grated fresh peeled ginger
1 tablespoon Minced garlic
1/4 teaspoon Dried red chile flakes
1/4 cup Chopped water chestnuts
(peeled) — preferably fresh
3 Green onions
trimmed and chopped
1 tablespoon Red wine vinegar
1 tablespoon Sesame oil
1 tablespoon Toasted black sesame seeds
(for garnish) –

CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin.
In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently
to remove excess water. Pat dry with paper towels. In a small bowl, mix soy
sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3
tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of
eggplant, stir-fry until seared and tender (about 3 minutes).

Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant
in same manner adding more oil if needed. Reheat wok over medium-high heat.
Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently
but do not brown . Add water chestnuts and half of the green onions; stir-fry
together for 5 seconds. Increase to high heat, add reserved soy sauce mixture
and eggplant juices; bring to a boil. Return cooked eggplant; toss quickly
over high heat until most of the sauce is reduced and absorbed into eggplant
(about 1-to-2 minutes). Fold in vinegar and sesame oil. Remove to serving
dish. Top with remaining green onions and sesame seeds. Serve hot or cold.
JOYCE JUE – PRODIGY GUEST CHEFS COOKBOOK

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Filed under: Duck, Oriental, Poultry

Party Meringue Pie

Recipe

22 Jan

Title: Party Meringue Pie
Categories: Pies, Desserts
Yield: 6 servings

1 pk Lemon pudding
2 1/4 c Water
2 tb Lemon juice
1 Baked 9″ pie shell,cooled
6 tb Sugar
2/3 c Sugar
3 Egg yolks
2 tb Butter or margarine
3 Egg whites

Combine pie filling mix, 2/3 cup sugar and 1/4 cup of water in
saucepan. Blend in egg yolks and remaining water. Cook and stir over
medium heat, until mixture comes to a full bubbling boil. Remove from
heat. Blend in lemon juice and butter. Cool 5 minutes, stirring
twice. Pour into pie shell. Beat egg whites until foamy throughout.
Gradually beat in 6 tablespoons sugar and continue beating until
mixture will form shiny peaks. Spread over pie filling. Bake @ 425
degrees for 5 to 10 minutes or until meringue is delicately brown.
Cool at least 4 hour before cutting.

MMMMM

Filed under: Duck, Game, Spicy, Vietnam

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Recipes published in ‘Duck’

Eggplant Sichuan Style

Party Meringue Pie

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