Daily Archives: June 12, 2011
12/06/11 Eggplant Stir Fry Szechwan Style
1 Eggplant Asian if available.
2 Tbs of peanut oil.
1/2 Tbs of sesame oil
S&P
2 Scallions sliced on the diagonal.
1″ piece of peeled & minced ginger.
2 Garlic cloves minced.
Red pepper flakes to taste.
1/3 cup of canned chicken broth.
2 Tbs of soy sauce.
1 Tbs of rice vinegar.
1 Tbs of light brown sugar.
1/2 Tbs of cornstarch.
METHOD
1. Cut the eggplant into manageable wedges each about 1 1/2 ” wide.
2 Heat a large wok & add the 2 oils.
When the wok is at the smoking stage, add the eggplant in batches if necessary, add S&P & stir fry until seared & browned.
3. Remove to a bowl & cook the remaining eggplant in the same manner.
When all the eggplant has been cooked, add the scallions, ginger,garlic and red pepper flakes & stir fry until fragrant.
4. Add the broth,in a small bowl mix the soy sauce, vinegar, sugar & cornstarch.
Pour the mixture into the wok & cook for 1 minute or until has thickened.
5. Return eggplant to the wok toss until the sauce is absorbed. Garnish with sesame seeds & scallions.
6. Plate & serve.
- Leave a comment
- Posted under Dinner
12/06/11 Spicy Shrimp Scampi
Spicy Shrimp Scampi
Serves 3
INGREDIENTS
1 Pound large (U-15 count) Shrimp, shelled & de-veined. I suggest
6 per person.
Salt
3-4 Garlic cloves, finely sliced
2 TB of Olive Oil
2-3 TB of Butter
2 TB finely chopped Parsley
1/2 Cup of White Wine
1/2 to 1 tsp Red Pepper Flakes
Freshly ground black Pepper to taste
1 TB Lemon Juice
METHOD
1. Heat a sauté pan on high heat. Reduce the heat to medium-high & add the Olive Oil and Butter. Once the Butter melts, foams up & subsides, add the Garlic & Red Pepper Flakes. Sauté for a minute, or until you see the edges of some of the Garlic just beginning to brown.
2. As soon as the Garlic begins to brown, add the Shrimp to the pan. Then add the White Wine and stir to combine & coat the Shrimp with the Butter, Oil & Wine. Spread the
Shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the Wine boil vigorously for 2-3 minutes.
3. Turn the Shrimp over, or toss them so the cooked sides are mostly facing up, & boil the Wine for another minute. Do not overcook the Shrimp. Remove from the heat, add the Parsley & toss to combine. Add the Lemon Juice & black Pepper.
4. Ready to plate
- Leave a comment
- Posted under Dinner, Seafood
CookTeaser 