Aubergine In Garlic Sauce Recipe
Servings: 1
Ingredients
- 1 med Aubergine, (1-1 1/4 lb.)
- 1 tsp Dry shrimp
- 2 Tbsp. _Shao xing_ or possibly sherry
- 6 sm Chinese mushrooms Green cayennes to taste, minced
- 1 x Green bell pepper or possibly sweet Red pepper
- 2 x Cloves garlic
- 2 tsp Salt
- 3 Tbsp. Oil or possibly chicken fat
- 1/2 c. Stock, (mushroom is good)
- 1 Tbsp. Good red warm sauce
- 1/2 Tbsp. Dark soy sauce
- 1/2 Tbsp. Light soy sauce
- 1 Tbsp. Red wine vinegar
- 1 tsp Sugar
- 1 Tbsp. Tomato sauce
- 1 Tbsp. Tomato paste
- 2 Tbsp. Sherry, (in that the dry shrimp was soaking)
Directions
- PREPARATION: Rinse the dry shrimp. Soak for 1 hour in 2 Tbsp. sherry. Rinse mushrooms, cover with hot water, and soak for 30-60 min or possibly till soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the warm sauce, soy sauces, vinegar, sugar, 1 Tbsp. sherry in that dry shrimp was soaked.
- Trim off ends of aubergine and throw away. Cut the aubergine into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 tsp. salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 min. Rinse, drain, and dry aubergine slices well. Mince dry shrimp.
- COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add in 3 Tbsp. of oil, and heat for 20 seconds or possibly till oil is very warm but not smoking. Ass aubergine cubes; stir and press lightly to aid browning.
- Cook over a medium flame until lightly browned, about 5 min. Add in liquid removed and chopped shrimp and continue to stir-fry for 30 seconds. Add in garlic. Add in mushrooms and peppers. Stir-fry till tender, about 1-2 min. Add in 1/2 c. stock. Cook, stirring about 5 second. Add in seasoning sauce. Cook over medium heat, stir-frying about 3-5 min, or possibly till juices have thickened.
- Empty contents of wok into a serving dish. Serve warm, hot or possibly cool.
- TIMING:This recipe can be kept hot if necessary, uncovered, in a preheated 225* oven for 5-7 min. Aubergine in Garlic Sauce makes an excellent appetizer served cool or possibly warm. It will keep, if refrigerated, for 5 days.
- SUBSTITUTIONS: If dry shrimp is not available, omit and follow recipe as indicated. For the aubergine you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 824g | |
| Calories 614 | |
| Calories from Fat 374 | 61% |
| Total Fat 42.37g | 53% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 1.05g | |
| Cholesterol 7mg | 2% |
| Sodium 6181mg | 258% |
| Potassium 1607mg | 46% |
| Total Carbs 47.61g | 13% |
| Dietary Fiber 16.2g | 54% |
| Sugars 26.01g | 17% |
| Protein 11.14g | 18% |
