|The Festive Food of England|
|by Henrietta Green|
A combination of recipes and foods used to celebrate English festivals, with the architectural and historical background to each individual feast day.
Results 1 - 10 of 40 for eggplant stir-fry
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Saute chopped onion ... until soft. Add eggplant and zucchini. Cook ... and tomato wedges. Stir lightly and cook ... longer. Add cheese and let melt on top.
Trim top and bottom of eggplant, cut in ... to medium high, stir rapidly, then cover. ... salt and pepper to taste. "Enjoy, " as a side dish or over pasta!
Make rice in normal fashion but with bouillon or chicken stock. Heat until fairly dry--set aside. After you fried the basic curry paste, throw in the ...
Combine shrimp, wine, ... excess oil. Add eggplant and 1/3 cup ... is thickened. Serve stir fry on a bed ... or orzo pasta if you wish. Yield: 8 servings.
pea pods and eggplant lose their bland ... very hot. Quickly stir-fry garlic and ginger ... Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.
Chop vegetables in bite size pieces. Stir-fry in olive oil ... tomatoes and basil at end. Serve over a bed of pasta. Sprinkle with fresh Parmesan cheese.
Heat oil in a wok over medium heat. Stir in garlic, shallot ... broccoli, mushrooms and eggplants. Cover wok ... serving: 292. Fat grams per serving: 6.
Thinly slice all vegetables. In lightly oiled skillet, fry all vegetables until tender. Season with sauce as desired.
In 8 inch skillet stir-fry finely minced onion ... 5 cups 1/2-inch eggplant cubes; stir-fry 5 ... serve warm with crusty bread or crackers. Makes 4 cups.
Heat wok. Add 3 tablespoons peanut oil. Stir fry eggplant 4-5 minutes. Remove ... about 2 minutes. Add vinegar and sesame oil. Serve hot or cold. Serves 4.
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