Eggplants in the ref were begging to be cooked... eggplant experiment #2 is based on this recipe here. Two eggplants down, one to go...
Recipe called for four tbsp. of soy sauce but I may have added more than called for using the tantya-tantya (i.e., guesstimating) method; the result was slightly too salty for me. Note to self: maybe add a bit more sugar and less soy sauce.
So per policy of using what is available, mixed maybe more than four tbsp. of mushroom soy sauce, two tbsp. oyster sauce, a dab of spicy ketchup in lieu of chili sauce, a tsp. of sugar, chicken broth, and black pepper in a bowl.
Sauteed three cloves of minced garlic and a tiny amount of ginger (must add more next time... the ginger flavor was nice) in a dab of melted margarine, followed by some ground beef and then eggplant. Slowly added in the sauce mix. When it was almost done, put in cornstarch mixed with water to thicken sauce.
Lunch is served. Self assessment: edible but can still be improved. If ingredients are available for another future attempt at this Szechwan eggplant recipe, maybe the omitted green onions, shrimp and sesame oil from the original recipe would spell the difference.
P.S. Sauteed carrot slices and mixed with the leftovers. Result is prettier dish, less salty with a touch of sweet. [29 December 2014]
Recipe called for four tbsp. of soy sauce but I may have added more than called for using the tantya-tantya (i.e., guesstimating) method; the result was slightly too salty for me. Note to self: maybe add a bit more sugar and less soy sauce.
So per policy of using what is available, mixed maybe more than four tbsp. of mushroom soy sauce, two tbsp. oyster sauce, a dab of spicy ketchup in lieu of chili sauce, a tsp. of sugar, chicken broth, and black pepper in a bowl.
Sauteed three cloves of minced garlic and a tiny amount of ginger (must add more next time... the ginger flavor was nice) in a dab of melted margarine, followed by some ground beef and then eggplant. Slowly added in the sauce mix. When it was almost done, put in cornstarch mixed with water to thicken sauce.
Lunch is served. Self assessment: edible but can still be improved. If ingredients are available for another future attempt at this Szechwan eggplant recipe, maybe the omitted green onions, shrimp and sesame oil from the original recipe would spell the difference.
P.S. Sauteed carrot slices and mixed with the leftovers. Result is prettier dish, less salty with a touch of sweet. [29 December 2014]
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