| 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 | (up to) |
| 6 | Chinese or Japanese eggplants (these are long and slender-Hfss or Chinese groceries will have them) |
| 1 Teelöffel | ginger fresh, chopped |
| 1 Esslöffel | Chopped fresh garlic (i use 4-6 cloves; as I really like garlic) |
| 1 Esslöffel | Hot bean paste (available from Chinese groceries-check label to make sure it has no added oil-most don't) |
| 2 Esslöffel | Soysauce (adjust down for sodium restriction) |
| 1 Teelöffel | Sugar (or sucanat) |
| 1 Teelöffel | Salt (again; adjust for low sodium version) |
| 1/2 Tasse | Soup stock or water |
| 1 Esslöffel | green onion chopped |
|
Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water 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 1 tsp corn starch mixed with 2 tsp water. Serve over white/brown rice.
Fatfree Digest V96 #37
From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
|
|
Anmerkungen zum Rezept:
|
