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Tom's Personal Smoker and Grilling
Barbeque Web Page
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1-1/2 |
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pounds eggplant, peeled and cut into 1x1x2-inch strips |
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1 |
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green bell pepper, cut into 1x2-inch strips |
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1 |
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red bell pepper, cut into 1x2-inch strips |
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2/3 |
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cup olive oil, divided in half |
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1 |
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teaspoon minced fresh ginger |
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1 |
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teaspoon minced garlic |
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1/2 |
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tablespoon hoisin sauce or hot bean sauce |
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1/4 |
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cup sugar |
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1/4 |
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cup rice vinegar |
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1/4 |
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cup chicken broth |
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1/4 |
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cup light soy sauce |
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1/4 |
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cup dark soy sauce |
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1 |
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tablespoon sesame oil |
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2 |
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tablespoons cornstarch |
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2 |
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tablespoons water |
Place eggplant and pepper strips in large bowl; pour 1/3 cup oil over strips and toss to coat. Place vegetables in center of cooking grate. Grill 6 to 8 minutes.
Meanwhile in small saucepan heat 1/3 cup oil over medium heat. Add ginger and garlic and cook 1 minute until brown. Add hoisin sauce and stir. Quickly add sugar, vinegar, chicken broth, light soy sauce, dark soy sauce, and sesame oil. Bring to a boil. Stir cornstarch into water until dissolved. Add to sauce and stir until thickened. Pour sauce over vegetables; toss to coat.
Makes 6 servings.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
