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- Path: decwrl!recipes
- From: nemo@rochester (Richard Newman-Wolfe)
- Newsgroups: mod.recipes
- Subject: RECIPE: Stir-fried eggplant with garlic
- Message-ID: <2712@decwrl.DEC.COM>
- Date: 2 May 86 03:41:32 GMT
- Sender: recipes@decwrl.DEC.COM
- Organization: University of Rochester, CSD, Rochester NY
- Lines: 44
- Approved: reid@glacier.ARPA
-
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- .RH MOD.RECIPES-SOURCE EGGPLANT-4 MV "18 Oct 84" 1986
- .RZ "STIR-FRIED EGGPLANT" "A simple Chinese-style recipe for fresh eggplant"
- My favorite for eggplants out of the garden is to stir-fry them with garlic
- and hot peppers in sesame oil, according to this simple recipe.
- .IH "serves 4"
- .IG "2 Tbsp" "sesame oil," "30 ml"
- or a mixture of sesame oil and clear vegetable oil, to taste
- .IG "6" "Szechuan peppers"
- .IG "1" "large eggplant,"
- cubed
- .IG "2" "cloves garlic,"
- crushed or minced
- .PH
- .SK 1
- In a wok heat the oil,
- then toss in the Szechuan peppers.
- After about 30 seconds (long enough for the scent to be released) toss in
- the cubed eggpant and the garlic.
- .SK 2
- Stir-fry over moderatly
- high heat until the eggplant is tender (about 10 minutes.)
- Remove the peppers before serving.
- .NX
- I've heard it said that the Armenians judge the value of a woman by how many
- ways she can cook eggplant.
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 15 minutes.
- .I Precision:
- no need to measure.
- .WR
- Richard Newman-Wolfe
- University of Rochester, Rochester NY
- Nemo@Rochester.ARPA
-