The Sweetest Meat

Mock Eel

With scissors, cut shiitake mushroom caps into long spiral strips.  Or a sharp paring knife, or razor blade would work just as well, and only require slightly more skill than using scissors.

Heat peanut oil

Coat the shiitake strips with cornstarch and fry until golden. Let drain as you prepare the sauce.

Heat a wok over medium heat and add a dash of peanut oil.
Add some garlic & ginger, a teaspoon or so each, depending on your taste, minced, mashed, chopped, whatever your preference.  I like lots of garlic and only a bit of ginger.

(handy tip for peeling ginger…use a spoon to scrape the skin off – so much easier than trying to peel with a peeler or knife)

Add soy sauce, enough to almost cover the bottom of the pan, and brown sugar, maybe a teaspoon or so.
Add the shiitake strips and toss until well coated and most of the sauce is absorbed.

***

Sweet and Sour Eggplant

long Chinese eggplants, cubed, or sliced ( any eggplant will work. I leave the skin on)
1 onion, diced
1 bell pepper diced
1 garlic clove, minced
1 cup sliced button mushrooms
2 Tablespoons vegetable oil
1 tsp salt
1 tsp. of garlic chili sauce
4 tablespoons soy sauce
3 tablespoon red wine vinegar
3 tablespoon sugar
1 tablespoon cornstarch

.. In a small bowl, stir together the soy sauce, red wine vinegar,sugar, garlic chili sauce, cornstarch.
Set the sauce aside.
..
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Fry the eggplant, onion, green pepper, mushrooms and garlic, over med. high heat, stirring often, until it is tender and begins to brown, about 10 – 15 minutes.

Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated.

Serve immediately with Mock Eel.

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6 comments

    1. By all means, a sharp paring knife, or razor blade would work just as well, and only require slightly more skill than using scissors.

      I realize now how lazy this recipe is written. I should have injected a bit more detail and fun into it. Easy enough to fix, i suppose…

      Like

      1. Your recipe was written just fine! Had I actually had to deal with an eel instead of a mushroom I would have… actually, I have no idea what I would have done, aside from holding the eel at arms length and shouted “What the freakin’ hell am I to do with this wiggly creature of doom?!?”

        I assure you, the fault lies not with you… I don’t think…

        Like

  1. Oh I think I could have added a bit of spice to it, but thank you. I might advise against eating the creature of doom, however.

    Though not likely dangerous…typically, the most succulent, delicious meat comes from the cutest things.

    -JT

    Like

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