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Old 10-16-2002, 09:20 AM
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Hot Garlic Eggplant - Crab Rangoon - Sweet & Sour Sauce

Originally posted by Jeannie

Hot Garlic Eggplant
-6 Chinese or Japanese eggplants (these are long and slender)

1 t chopped fresh ginger
1 T chopped fresh garlic
1 T Hot bean paste (available from Chinese groceries}
2 T soy sauce
1 T vinegar
1 t sugar
1 t salt
1/2 cup soup stock or water
1 T chopped green onion
cornstarch

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some oil in a non-stick pan/wok, until soft. When soft, remove from pan. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t water.

If not hot enough, add hot pepper flakes, if not sweet enough, add more sugar...
*****

For the crab rangoon you can use imitation crab.......
******
Here's another sweet and sour ...just add or subtract veggies to suit yourself...

Simple Sweet & Sour

1 Tbl Corn starch
1/3 cup Brown sugar
1/2 tsp Freshly minced ginger
1 Tbl Soy Sauce
1/4 cup vinegar (I used Rice Vinegar)
1/4 cup vegetable broth

Vegetables of your choice. You might want to use:

1/2 red onion
2 cloves garlic
1 cup chopped up carrots
1/2 yellow bell pepper
1 yellow zucchini
3 cups chopped up mushrooms
1 handful snow peas


Mix together the soy sauce, vinegar and vegetable broth. Separately, mix together the corn starch and the brown sugar. Add the corn starch, brown sugar mixture to the liquids. Add in the minced ginger. Set this mixture aside. Saute the vegetables in some additional broth. Just before the vegetables are cooked, add in the liquid mixture that was set aside, and saute for an additional two minutes.
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Old 01-16-2017, 03:41 AM
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