Ingredients:
2 japanese eggplant (sliced on bias and roasted at 400F for 14 minutes - layer on parchment paper, no oil)
2 scallions (chopped)
thai broccoli
fresh basil
cooked chicken or firm tofu
ginger
garlic
shanghai noodles
peanut oil
sesame oil
hoisin
chinese rice wine
chili oil
soy sauce
See proportions for sauce:
http://www.epicurious.com/recipes/food/views/Szechwan-Style-Eggplant-with-Pita-Wedges-12780
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