 |
|
Spicy Sausage and Eggplant
|
Recipe courtesy Chef Scott Leysath. Ingredients: 2 cups ground pork sausage
2 cups eggplant, skinned and cut into 1-inch cubes
2 cups vegetable oil
3 minced garlic cloves
1 Tbs. fresh ginger, minced
1/3 cup green onions, chopped
Asian red peppers to taste
2 Tbs. water
2 Tbs. soy sauce
1 Tbs. dry sherry
2 tsp. sugar
1 tsp. rice vinegar
1 tsp. sesame oil
Whole peppers to garnish Preparation: Brown 2 cups of pork sausage in a skillet until it is done and crumbly. Heat oil in medium cast iron skillet. Skin and cut into 1-inch cubes 2 cups eggplant and fry in the oil until it begins to soften. Remove with a strainer and place on paper towels to drain. Set aside. To the pork sausage, add 3 tablespoons minced garlic cloves, 1 tablespoon minced fresh ginger, 1/3 cup chopped green onions, chopped Asian red peppers to taste, 2 tablespoons water, 2 tablespoons soy sauce, 1 tablespoon dry sherry, 2 teaspoons sugar, 1 teaspoon rice wine vinegar, and 1 teaspoon sesame oil. Stir after each addition and then mix thoroughly. Set aside. To plate, place a circle of the cooked eggplant around the plate and then place the cooked sausage in the center of the plate. Garnish with whole peppers. Servings: 4 Website resources for Szechuan: Eggplant Parmesan from Food TV.com Eggplant Parmigiana from Food TV.com Eggplant, Sausage, and Ziti Casserole from Food TV.com Eggplant Caponata from Food TV.com Szechuan Shrimp in Chili Sauce from Food TV.com Stir-Fried Szechuan Lobster with Chili Sauce from Food TV.com We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Betty Crocker's New Chinese Cookbook
Model: 0130832545
Author: Betty Crocker
(1990)
Prentice Hall
Paramus, NJ 07652
Classic Chinese Cuisine
Model: 0395986753
Author: Nina Simonds
(1999)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
Chinese Szechuan Cooking (Cooking For Today Series)
Model: 0765199475
Author: Deh-Ta-Hsiung
(1996)
Smithmark Publishing
New York, NY 10011-4113
Phone: 212-519-1300
The Totally Eggplant Book
Model: 0890877874
Author: Helene Siegel
(1996)
Ten Speed Press
Website: www.tenspeed.com
| 
)
