Thursday, July 23, 2009

Calamares and Szechuan Eggplant

Another quick Asian dinner for you. That's just basic calamari and sauteed bean sprouts. For the Szechuan Eggplant, you will need eggplants and ground chicken. According to Mao, of Cooking Masterboy (hehe), Szechuan cooking is supposed to be hot, hot, hot. I don't have Szechuan peppers and so I used our very own siling labuyo.


Brown ground chicken in a pan. Add sliced eggplants. I chopped them up into quarters. Add salt and pepper to taste. Mix about half a tablespoon miso paste with water. Pour over the eggplants. Stir in honey and chillies. Add some soy sauce. Sprinkle with green onions. Simmer until done. All this took about 30 minutes to prepare.

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