Making Your
Favorite Take-out Food At Home: Eggplant
in Hot Garlic Sauce
This is a Chinese
take-out dish that I have loved for years, and I was very surprised to find
that it’s a pretty easy meal to make at home.
The secret is in the little jar of Lee Kum Kee Spicy Garlic Sauce. Lee
Kum Kee is sort of the Chef Boyardee of Chinese food – in the same way that
Patak’s is the Chef Boyardee of Indian food.
In actual fact both brands are far better than the Chef.
Anyway the
recipe is pretty easy.
Ingredients:
8 ounce
jar of Kum Kee Spicy Garlic Sauce
½ pound
of ground chicken/pork/beef/turkey/soyburger
5 Chinese
eggplants (the long purple ones)
1 small
onion
1 cup
chopped white mushrooms
In a large
saucepan fry up half a pound of ground pork/beef/turkey/chicken. The original recipe calls for pork, but any
ground meat will do. Vegans may want to substitute
soyburger.
Throw in
one small chopped onion and a cup of chopped mushrooms
Chop up
five Chinese eggplants and put them in a large covered Corningware container. Nuke for 5 minutes on high or until soft. Transfer to the large saucepan with the
ground meat, mushrooms and onions.
Mix in half
the jar (4 ozs) of Lee Kum Kim Spicy Garlic Sauce and let simmer for a couple
of minutes.
Then serve
with rice. This is 2-4 servings depending
on whether it’s the main course or a side dish.
No comments:
Post a Comment