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Any-one got a recipe for spicy garlic sauce
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YANG CHOW EGGPLANT IN HOT SPICY GARLIC SAUCE
Vegetable oil
1 lb Japanese eggplant, peeled and cut into 3x1-inch pieces
1/4 ts Minced ginger root
1/4 ts Minced garlic
1/3 lb Ground pork or chicken
1/2 c Shredded bamboo shoots
2 tb Cooking wine
1/3 c Chicken broth
2 tb Soy sauce
2 ts Sugar
1 ts Vinegar
Chile oil
1 1/2 ts Cornstarch
3 ts Water
1 ts Minced green onions
5 Drops sesame oil
Heat about 1/2 cup vegetable oil in skillet. Add
eggplant pieces. Fry 2 to 3 minutes until golden.
Remove from pan and drain on paper towels.
Combine 1 teaspoon vegetable oil, ginger and garlic in wok. Heat until hot. Add pork, bamboo shoots, cooking wine, broth, soy sauce, sugar, vinegar and chile oil to taste. Cook and stir until sauce begins to boil. Add eggplant and toss to coat well. Bring to boil and cook 30 seconds longer. Mix cornstarch with water to make paste. Stir into sauce mixture and cook 30 seconds. Turn heat off. Add green onions and sesame
oil. Makes 2 main course, or 3 to 4 appetizer servings.
Vegetable oil
1 lb Japanese eggplant, peeled and cut into 3x1-inch pieces
1/4 ts Minced ginger root
1/4 ts Minced garlic
1/3 lb Ground pork or chicken
1/2 c Shredded bamboo shoots
2 tb Cooking wine
1/3 c Chicken broth
2 tb Soy sauce
2 ts Sugar
1 ts Vinegar
Chile oil
1 1/2 ts Cornstarch
3 ts Water
1 ts Minced green onions
5 Drops sesame oil
Heat about 1/2 cup vegetable oil in skillet. Add
eggplant pieces. Fry 2 to 3 minutes until golden.
Remove from pan and drain on paper towels.
Combine 1 teaspoon vegetable oil, ginger and garlic in wok. Heat until hot. Add pork, bamboo shoots, cooking wine, broth, soy sauce, sugar, vinegar and chile oil to taste. Cook and stir until sauce begins to boil. Add eggplant and toss to coat well. Bring to boil and cook 30 seconds longer. Mix cornstarch with water to make paste. Stir into sauce mixture and cook 30 seconds. Turn heat off. Add green onions and sesame
oil. Makes 2 main course, or 3 to 4 appetizer servings.
Shrimp with Spicy Garlic Sauce
Chili oil, chili paste and garlic give this Asian recipe a spicy boost!
6 dried black (shiitake) mushrooms
1 medium carrot, cut diagonally into thin slices
3/4 pound uncooked medium shrimp in shells
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon chili or vegetable oil
2 teaspoons finely chopped garlic cloves
1 tablespoon chili or vegetable oil
1/2 medium head cabbage, cut into 2x3/4-inch pieces
1/4 cup chicken broth
4 medium green onions, cut diagonally into 1-inch pieces
1 tablespoon chili paste
1 . Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
2 . Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
3 . Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
4 . Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.
5 . Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.
6 . Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.
Chili oil, chili paste and garlic give this Asian recipe a spicy boost!
6 dried black (shiitake) mushrooms
1 medium carrot, cut diagonally into thin slices
3/4 pound uncooked medium shrimp in shells
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon chili or vegetable oil
2 teaspoons finely chopped garlic cloves
1 tablespoon chili or vegetable oil
1/2 medium head cabbage, cut into 2x3/4-inch pieces
1/4 cup chicken broth
4 medium green onions, cut diagonally into 1-inch pieces
1 tablespoon chili paste
1 . Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
2 . Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
3 . Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
4 . Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.
5 . Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.
6 . Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.
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