4 thai eggplants
1 pkg enoki mushrooms
1 tin bamboo shoots (drained)
1 tin water chestnuts (drained)
1 shallot, minced
Salt (only to prepare eggplant)
Pepper
1 Tbsp sesame oil
Slice eggplants into rounds and salt both sides. Place on cooling rack for 30 min. Salt will draw out bitter liquid. Rinse off rounds throughly. In wok on high heat heat up sesame oil. Grind black pepper into hot oil, being careful not to burn it. Add eggplants and brown. Add all other ingrediants stiring briskly till tender and heated thru.
Serves 4-6
Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts
Fried Rice
4 cups cooked, cold white rice
1 Tbsp sesame oil
1 Tbsp fresh grated ginger
1 carrot, diced
3 Tbsp chopped green onion
1 shallot, minced
1/4 cup soy sauce (reduced sodium)
1 cup snow peas
1 egg
Add sesame oil to wok and heat up oil on high heat. Add egg and scramble. Add shallot, ginger, carrots, green onion, and peas and lower heat to med. Cook till tender. Add rice, return heat to high. Mix thoroughly while slowly adding soy sauce. Stop adding sauce when rice is evenly brown. Cook till well heated thru.
Serves 6
1 Tbsp sesame oil
1 Tbsp fresh grated ginger
1 carrot, diced
3 Tbsp chopped green onion
1 shallot, minced
1/4 cup soy sauce (reduced sodium)
1 cup snow peas
1 egg
Add sesame oil to wok and heat up oil on high heat. Add egg and scramble. Add shallot, ginger, carrots, green onion, and peas and lower heat to med. Cook till tender. Add rice, return heat to high. Mix thoroughly while slowly adding soy sauce. Stop adding sauce when rice is evenly brown. Cook till well heated thru.
Serves 6
Subscribe to:
Posts (Atom)