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Chinese Vegetables Recipes -
Steamed Aborigine Recipe
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Chinese Vegetables
Recipes - Steamed Aborigine Recipe
Ingredients
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1 fair-sized long type
aborigine (eggplant)
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3 oz. pork
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1 tablespoon peanut oil
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1 crushed clove garlic
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pinch each salt, sugar and
Ve-Tsin
(M.S.G.)
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1/4 teaspoon soy sauce
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1/4 pint (U.S. 5/8 cup) hot
chicken stock
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1/2 teaspoon corn-flour
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1 dessertspoon water
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1 onion
'flower'
Method:
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Wash the
aborigine and steam it, tightly covered, for 20
minutes. Fairly finely chop the pork. Heat the oil.
Fry the garlic till golden and discard it.
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Add and fry the
pork for 2-3 minutes, during which time add the
seasonings and soy sauce. Add the stock, bring to
the boil, then add the corn-flour, blended with the
water. Boil for 1 1/2 minutes.
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Place the
aborigine, cut on the bias, in a heated serving dish
and spoon the pork and sauce over it. Garnish with
the onion 'flower'.
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