| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | Chinese eggplants -or |
| 2 | Regular eggplants |
| 1 gross | green bell pepper |
| 1 gross | red pepper |
| 6 x ca. 30 g | Pork tenderloin or other lean cut |
| 2 | Scallions |
| 1 Esslöffel | dark soy sauce |
| 2 Esslöffel | light soy sauce |
| 1/2 Tasse | chicken broth |
| 1 Esslöffel | vinegar |
| 1 1/2 Teelöffel | sugar |
| 1 Teelöffel | garlic finely chopped |
| 2 Teelöffel | cornstarch |
| 1 Teelöffel | sherry |
| 1 1/2 Tasse | peanut oil for frying |
|
Peel eggplant & cut it diagonally into pieces the size & shape of French fries. Core & seed the peppers & cut them into very fine slivers. Cut the pork into matchstick-shaped sticks. Chop the scallion & reserve. Combine remaining ingredients, except peanut oil, to make sauce, reserving 1/2 tsp. Garlic. Heat all but 1/4 cup oil in a wok, & fry eggplant slices over high heat for 3-4 minutes, or until completely cooked. Transfer eggplant to a colander, then rinse it off under hot water to wash away the oil. Discard oil. Add remaining 1/4 cup oil to wok & heat it over high heat. Stir-fry pork with 1/2 tsp. Garlic for 1 minute. Add slivered peppers & continue to stir-fry for 1 minute. Thoroughly mix the sauce & add it to wok with eggplant. Cook mixture, stirring well until sauce thick- ens. Add scallions, mix well, and serve. (Note: Make sure cornstarch is dissolved.)
Christine Lee's
Thunderbird Motel, Collins Ave,
Miami Beverage: Tea
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
|
|
Anmerkungen zum Rezept:
|
