What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7404147 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Harbin Di San Xian Vegetable Melange

Vegetables, also Vegetarian Foods

Harbin Di San Xian Vegetable Melange
2 large potatoes, peeled and cut into one- and one half-inch cubes
1 cup vegetable oil
2 eggplants, diced in two-inch cubes
1 large green pepper, seeded and cut into one-incg cubes
3 large peeled cloves garlic, coarsely minced
4 scallions, white part only, coarsely chopped
2 Tablespoons thin soy sauce
2 teaspoons dark soy sauce
1 Tablespoon granulated sugar
1/2 cup chicken stock
1 teaspoon chicken bouillon powder
1/2 teaspoon Sichuan peppercorns
1 Tablespoon cornstarch mixed with twice that of cold water
1. Mix potato chunks and the oil and heat and fry stirring until potaot pieces are light brown, then remove them from the oil and drain them on paper towels.
2. Add eggplant to the oil and fry them until light brown, drain and remove them to other paper towels.
3. Add green pepper pieces, garlic, and scallion pieces and drain them similarly.
4. Pour out the oil and reserve for another use, then add the stock and bouillon powder, both soy sauces, and the sugar and mix well.
5. Return all the vegetables to the wok, add the Sichuan peppercorns and stir for one minute, then add and thicken this sauce with the cornstarch mixture stirring until it clears and is reduced by half, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720