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Old 08-19-2009, 05:29 PM   #4
Sugar
 
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Sugar has a ton of rep. Literally. As in over 2000!Sugar has a ton of rep. Literally. As in over 2000!Sugar has a ton of rep. Literally. As in over 2000!Sugar has a ton of rep. Literally. As in over 2000!Sugar has a ton of rep. Literally. As in over 2000!Sugar has a ton of rep. Literally. As in over 2000!Sugar has a ton of rep. Literally. As in over 2000!Sugar has a ton of rep. Literally. As in over 2000!Sugar has a ton of rep. Literally. As in over 2000!Sugar has a ton of rep. Literally. As in over 2000!Sugar has a ton of rep. Literally. As in over 2000!
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I've liked both of these.

Eggplant in Garlic Sauce

3 medium Chinese eggplants, about 1 pound
2 tablespoons chile garlic sauce
2 tablespoons thin soy sauce
2 tablespoons Chinese red rice vinegar
2 tablespoons rice cooking wine
1 tablespoon sugar
7 tablespoons vegetable oil
1/4 cup ground pork
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger

1/2 cup chopped scallions
Remove the stem and trim the ends from the eggplants. Cut the unpeeled eggplants into scant 1/2-inch-thick by 2 1/2-inch-long strips. In a small bowl, combine the chile garlic sauce, soy sauce, vinegar, rice wine, sugar and 2/3 cup cold water.

Heat a flat-bottomed wok or skillet over high heat until hot but not smoking. Add 3 tablespoons oil and half the eggplant, and stir-fry 2 minutes, or until some of the eggplant begins to brown and soften.

Transfer the eggplant to a plate. Repeat with the remaining eggplant and 3 tablespoons of oil, transferring to the plate with first batch. Add the remaining 1 tablespoon oil, pork, garlic, and ginger, and stir-fry about 1 minute, or until golden and fragrant. Return the eggplant to the wok.
Re-stir the chile sauce mixture, and swirl into the wok. Bring to a boil over high heat. Reduce heat to medium, cover and cook 5 to 8 minutes or until the eggplant is just tender. Stir in scallions and serve immediately

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Lemon-Parsley Chicken Breast Recipe (epicurean.com)

1 roaster boneless breast
salt and ground pepper to taste
4 tablespoons melted butter or margarine, divided
1/4 cup bread crumbs
2 tablespoons minced, fresh parsley
2 tablespoons minced shallots or scallions
1 clove garlic, minced
1 lemon, thinly sliced

Preheat oven to 375F. Season breast with salt and pepper. Pour 3 T melted butter into a baking dish. Add chicken to dish and turn to coat with butter. In a bowl combine bread crumbs, parsley, shallots and garlic and spoon over chicken. Drizzle with remaining 1 T of butter. Top with lemon slices. Bake 25 to 30 minutes or until chicken is cooked through.
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