Monday, October 30, 2006

twice fried

Chinese food is so tasty because many of the preparations require frying twice. This is especially true in the case of eggplant, since the deep-frying helps to keep the purple vibrant.

twice-fried egpplant with ground pork
This is one of my standards. The meat changes - sometimes it's strips of pork, sometimes ground turkey, sometimes flank steak. The rest of the menu included steamed broccoli (in the leftover soy braise from the short ribs) and rice.
[eggplant, ground pork, onions, garlic, ginger, green onions, soy sauce, vinegar, sherry, sugar, cornstarch]

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