Chinese Recipes

aubergine-garlic-sauce recipe

I found this recipe in the archives (originally called Eggplant with Hot Garlic Sauce, adapted from Pei Mei's Chinese Cooking and posted in February 1994 by R. Julia F. Rudden (juliafr@lclark.edu).) I've only changed it a little bit.

I had this for supper last night *and* the night before, accompanied by Ginger Broccoli (see separate post) and the first time the Quinoa with Green Beans recipe posted on Jan 4 by Jan Bennicoff (recommended!), the second time with an adaptation of another archives recipe for noodles (see separate post).

Aubergine (Eggplant) in Garlic Sauce

The ginger and garlic must be chopped *very* finely, and cooked longer than you may expect, since we are cooking them in water rather than oil! Hoisin sauce is available from supermarkets (at least in the UK), but you could probably sub any kind of ketchuppy spicy Chinese bottled sauce.

Serves 2

• 1 medium aubergine (eggplant) - about 300g (10-11oz)
• 1 tsp finely-chopped fresh garlic (about 2 cloves)
• 1 tsp finely-chopped fresh ginger
• 1 tbsp hoisin sauce
• 2 spring onions (green onions, scallions, gibbons), finely chopped
• 1 tsp dark soy sauce

1. Peel the aubergine if you hate the skin, or leave it on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.
2. Boil 1 cm (1/2 inch) of water in a wide frying pan, then add the aubergine and cook, stirring occasionally and adding more water as needed, until aubergines are softened to your satisfaction, and very little water remains (about 7 minutes for me).
3. Remove the aubergine to a bowl, then heat another 1cm water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed.
4. Add the soy sauce and spring onions to the pan, then add the cooked aubergine, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the aubergine with the sauce.
5. Serve hot or at room temperature.

sweet-sour-veggies recipe

Date: Thu, 22 Jul 93 08:09:42 PDT
From: agwin@pyramid.com (Allyson Gwin)

I made the sweet and sour vegetables last night and I reallyy liked them. My husband thought they were too sour, but I thought the sweet and sour mixture was just right. If it is too sour, you could cut out some of the
vinegar. Can anyone guess as to how much fat is in this recipe? It did not give any information. Well, here is the recipe.

Sweet and Sour Vegetables

Servings: 6
Preparation Time: 30 minutes
Cooking Time: 15 minutes

Serve over rice or other whole grains.

• 1 20 oz. can pineapple chunks in 1 cup sliced carrots their own juice 4 cups chopped broccoli
• 1 onion, cut in wedges 1 cup water
• 1 bunch scallions, cut into 2 cloves garlic, crushed
• 1 inch pieces 1 teaspoon grated fresh ginger
• 1 large green pepper, cut into
• 1 inch pieces

Sauce

• 1 cup unsweetened pinapple 1/4 cup cider vinegar juice 2 1/2 tablespoons soy sauce
• 1/3 cup brown sugar 2 tablespoons cornstarch

1. Drain the pineapple, reserve the juice and set aside.
2. Place the vegetables, except the broccoli, in a large pot or wok with 1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add the broccoli and the remaining 1/2 cup water. Stir, then cover and cook
   over low heat for 5 minutes.
3. Combine the sauce ingredients in a separate bowl.
4. Stir in the pineapple chunks and the sauce mixture. Cook, stirring until
   thickened. kwvegan vegan