* Exported from MasterCook *
Potsticker Lamb and Chinese Eggplant
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound eggplant
To fry: -- 2 cups vegetable oil
1 pound loin of lamb -- boned, trimmed, and cut into 3-inch-long by 1/2-inch-wide by 1/8-inch thick slices
1 egg white
3 Tablespoons cornstarch
2 Tablespoons cold water
Sauce:
1 cup chicken broth
1/4 cup black soy sauce -- or mushroom soy sauce
2 Tablespoons regular soy sauce -- or Kikkoman
2 Tablespoons dry sherry
6 garlic cloves -- crushed and minced
1 Tablespoon sugar
1 Tablespoon sesame oil
2 Tablespoons cornstarch -- mixed with 1/4 cup cold water
Place the eggplant on a cutting board horizontally in front of you.
Looking straight down on the eggplant, place your cleaver or knife
straight up and down on the eggplant at a 35 degree angle. Cut the
eggplant at this angle. Roll the eggplant toward you 1/4 turn. Cut down
again. Repeat this cut for the whole eggplant and others. This is called
the roll cut and produces attractive angular cuts of vegetables. Reserve
the cut eggplant, but do not rinse in water.
In a wok, heat the 2 cups vegetable oil to 350F. on a deep-fry thermometer
or place a piece of eggplant in the oil, and when it is floating and
sizzling like frying chicken, add the rest of the eggplant. Deep-fry until
Chinese eggplant is bright fluorescent purple in color, approximately 3
minutes. Remove from the oil with a stainless steel strainer or a brass
mesh strainer and drain thoroughly in a colander. Press the eggplant
lightly with a large kitchen spoon to remove more oil, but be careful not
to mash it. Leave the oil in the wok.
Combine the lamb with the egg white, cornstarch, and 2 Tablespoons cold
water. Mix well. Reheat the vegetable oil in a wok to 280F; or place a
piece of lamb in the oil and, when bubbles rise from it like champagne
bubbles in a glass, add the rest of the lamb. Turn the meat slowly in the
poaching oil and cook until the lamb is light brown in color with some
tinge of pink. Drain in a colander.
To make the sauce, combine the broth, soy sauces, sherry, garlic, sugar,
and sesame oil in a small saucepan and bring to a boil. Reduce the heat to
low.
Place the eggplant in a clean wok and put it on high heat. Stir-fry for 15
seconds. Add the lamb and stir-fry for another 15 seconds. Add the heated
sauce and bring it to a boil. Stir the cornstarch mixture back into
solution and add it to the wok. Bring to a boil, stirring until thickened.
Serve at once.
Serves 4 to 6
AuthorNote: Lamb and eggplant are a match in any cuisine, such as moussaka
in Greek cooking. Chinese eggplant, however, is special in that it is not
acidic like other varieties. It is smaller and narrower, and its skin,
which turns a beautiful, iridescent purple when cooked, is edible. Buy the
smaller, thinner Chinese eggplant, which are bright purple. They have a
rich flavor and hold their texture well.
Cuisine:
"Asian"
Source:
"Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
Chang Berman, 2004"
S(Formatted by Chupa Babi):
"May 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 340 Calories; 22g Fat (60.2%
calories from fat); 15g Protein; 18g Carbohydrate; 2g Dietary Fiber; 53mg
Cholesterol; 1443mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1
1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 3839 0 0 0 0 0 1396 0 0 0 0 0 0
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