Happy New Year

Happy New Year!

We had our big Chinese New Year feed. I worked like a Dog to bring in the Year of the Dog.

Menu:

Sichuan shrimp
Sichuan Eggplant
Stir Fried Chinese Cabbage
Rice
Chinese Almond Cakes


Egg Plant Sichuan Style Recipe
Serving Size: 4

1 large Italian Eggplant
2 teaspoon Salt
4 tablespoon Peanut or corn oil =(or more if needed)=-
1 tablespoon Soy sauce
1 tablespoon Sugar
1/4 cup Chicken stock
2 teaspoon Grated fresh peeled ginger
1 tablespoon Minced garlic
1/4 teaspoon Dried red chile flakes
1/4 cup Chopped water chestnuts (peeled) -- preferably fresh
3 Green onions trimmed and chopped
1 tablespoon Red wine vinegar
1 tablespoon Sesame oil
1 tablespoon Toasted black sesame seeds (for garnish)

CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin.
In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently
to remove excess water. Pat dry with paper towels. In a small bowl, mix soy
sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3
tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of
eggplant, stir-fry until seared and tender (about 3 minutes).

Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant in same manner adding more oil if needed. Reheat wok over medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown . Add water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold.

The dessert recipe follows: This comes from Betty Crocker’s Cooking for Two Cookbook that I got as a shower present a million years ago. It has stood the test of time.

Chinese Almond Cakes
1 cup sifted flour
½ cup shortening (half butter half Crisco)
½ tsp. salt
¼ cup plus 2 T. sugar
½ tsp. almond extract
1 egg yolk
1 T. water
¼ cup blanched almonds

Place flour in bowl. Cut in shortening finely. Use hands to work in salt, sugar and almond extract. Shape into long rolls, 1 inch in diameter and wrap in waxed paper or plastic wrap. Chill about 1 hour.

Mix egg yolk and water.
Heat oven to 400 degree. Cut roll into ¼ inch slices. Place 1 inch apart on lightly greased baking sheets. Brush each slice with egg yolk mixture. Press ½ blanched almond into the top of each cookie. Make 8 to 10 minutes until light golden brown.

The dough may be made up in advance, refrigerated, then baked.

There was 3 hours of cooking and ½ hour of eating. Something’s wrong with this picture. At least there will be enough for tomorrow.

Woof!