Tonight we wanted to use up some of the odd assortment of unused
ingredients left in the fridge. We had
two kinds of cooked fish, halibut and Corvina and a Chinese Eggplant, so we decided
to make Suzette’s favorite, Eggplant in Garlic Sauce and add the fish and some vegetables
to it. We started by making 1 cup of
rice. Tonight I added a few dried lily
pods and a black wood ears, I had dried from fresh.
The Eggplant and Garlic Sauce recipe (page 169) is in the
new Mastering the Art of Chinese Cooking Cookbook she had bought me for
Christmas last year. The author, Eileen
Yin Fei Lo, cooks with a style that adds fragrance to the food by adding small
amounts of rice cooking wine to many recipes, rather than overpowering them
with flavorings.
Eggplant with Garlic Sauce.
You first make the Sauce (This is the recipe from the book
but we doubled this recipe because we had two pounds of eggplant and some other
ingredients we were adding to the dish.)
1 Tbsp. double dark soy sauce
2 tsp. Oyster Sauce
1 tsp. white rice wine vinegar
½ tsp. Shaoxing wine
½ tsp. pepper flakes from hot oil (we reduce this to avoid
making the dish too spicy)
½ tsp. of cornstarch dissolved in 2 Tbsp. of chicken stock
Then I sliced the large Chinese Eggplant into three inch by
½ inch strips (about two pounds) and 1/3 of a medium onion and about ¼ cup of
red bell pepper and Suzette sautéed those until tender in 1/4 cup peanut oil as
needed. Suzette stir fried three batches
of eggplant strips (the recipe calls for deep frying the eggplant strips in 4
cups of peanut oil, but we never use that much oil), but she used ¼ per batch
for a total of ¾ cup for all the eggplant, onion and red bell pepper.
After Suzette had cooked the eggplant, onion and bell pepper,
she stir fried the garlic and then added the 1 lb. of cooked fish with one
chopped up one baby bok choy. Then she
returned the eggplant mixture to the wok and stir fried it with the meat
mixture for a minute and then made a well in the middle of the ingredients and
added the sauce and cooked the eggplant mixture for a minute or two while I was
stir frying the vegetable dish.
This was a simple dish eaten with a beer.
Bon Appétit
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